Luscious Persian Tahini Halva with Pistachio Crunch
This rich and creamy tahini halva is infused with subtle hints of saffron and cardamom, topped with a pistachio crunch for a delightful texture contrast.
Preparation
Get these tasks done before you start cooking.
Marinating the Saffron
- 1
Soak Saffron
Soak the saffron strands in 1 tablespoon of warm water. Let them steep while you prepare the halva base.
Preparing the Pistachio Crunch
- 1
Melt Butter
In a small saucepan over low heat, melt the butter.
- 2
Coat Pistachios
Stir in the honey and chopped pistachios until well coated.
- 3
Spread Mixture
Spread the mixture on a baking sheet lined with parchment paper.
How to Make Luscious Persian Tahini Halva with Pistachio Crunch
Total time: 3 h 20 min · Yields 8 servings
- 1
Making Sugar Syrup
In a saucepan, combine sugar and water over medium heat; stir until sugar dissolves, then stop stirring and allow to boil until it reaches 240°F (soft ball stage).
- 2
Combining Ingredients
Quickly stir in saffron water, cardamom, vanilla, and tahini until smooth and uniform.
- 3
Setting Halva
Pour the mixture into a parchment-lined 8x8 inch pan. Smooth the top and sprinkle the pistachio crunch evenly.
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