Persian Halwa is a rich, fragrant dessert made with toasted flour, butter, saffron, and rosewater, creating a smooth, melt-in-your-mouth texture. It is traditionally served during religious ceremonies, funerals, and celebrations, symbolizing comfort and remembrance. Persian Halwa differs from Middle Eastern versions as it is flour-based rather than semolina-based, making it a silky and aromatic treat.
Halwa (حلوا) has been a beloved Persian dessert for centuries, dating back to the Sassanid era (224–651 AD). The word "Halwa" originates from Arabic, meaning "sweet", and its flour-based version became prominent in Persian cuisine. Unlike Middle Eastern semolina or tahini-based halwa, Persian Halwa is made with toasted wheat flour, creating a rich, silky texture. It is often prepared for religious and cultural occasions, including:
Mourning ceremonies and funerals, as a symbol of comfort and remembrance. Ramadan and other religious events, offering energy and nourishment after fasting. Nowruz (Persian New Year) and celebrations, where it is enjoyed alongside tea or other sweets.
Over time, variations of Halwa emerged across different Persian regions, incorporating ingredients like honey, nuts, and dates. Today, Persian Halwa remains a nostalgic and meaningful dish, passed down through generations in Iranian families.
Ingredients
For the Halwa Base:
1 cup all-purpose flour
½ cup unsalted butter or vegetable oil
For the Syrup:
1 cup water
¾ cup sugar
¼ cup rosewater
¼ tsp ground saffron (dissolved in 2 tbsp hot water)
½ tsp cardamom powder
For Garnish:
2 tbsp slivered almonds or chopped pistachios
1 tbsp dried rose petals (optional)
Directions
Prepare the Syrup:
In a small saucepan, combine water and sugar over medium heat, stirring until the sugar fully dissolves. Remove from heat and stir in rosewater, saffron water, and cardamom. Set aside.
Toast the Flour:
In a separate pan, melt butter (or heat oil) over medium-low heat. Add flour gradually, stirring continuously for 15-20 minutes, until it turns golden brown and releases a nutty aroma. Stir constantly to prevent burning.
Combine & Cook:
Once the flour is well toasted, slowly pour in the warm syrup while stirring. Stir vigorously to incorporate the syrup evenly, forming a thick, smooth paste. Continue cooking for 2-3 minutes, stirring, until the mixture pulls away from the sides of the pan.
Serve & Garnish:
Transfer the Halwa to a serving dish, spreading it smoothly with a spatula. Garnish with chopped pistachios, slivered almonds, and dried rose petals. Serve warm or at room temperature, shaped into diamond or oval pieces.
