Persian Halva

Persian Halva is a sweet dense paste made of flour and butter, mixed with a syrup of sugar, saffron, rosewater and cardamom that gives it a pleasant taste and smell. Halva is originally an Arabic dessert literally meaning “sweet”, but it has found its way to many Asian and north African countries, and in every region it is prepared and served differently. In Iran it is usually served at funerals or during Ramadan(fasting) month, garnished with shredded coconut or slivered almonds.


Recipe type
Serves 4 People


  • 1 Cup
    wheat flour
  • 1 Cup
  • ½ Cups
    butter or vegetable oil
  • 2 Cups
  • ½ Cups
  • ¼ Teaspoons
    ground saffron dissolved into 4 tablespoons hot water
  • ¼ Teaspoons
    ground cardamom


  1. Heat butter or oil in a saucepan over medium heat. Then add the flour and reduce heat as low as possible.

  2. Stir the flour continuously and patiently until it turns to a golden brown color. Adjust oil if necessary and set aside
    Mix hot water with sugar, saffron, rosewater and cardamom. Stir well until sugar is melted and slowly pour it in the flour and butter mixture. Take care to not pour it all at once.

  3. Put the saucepan back over the stove and set the heat to medium-low. Stir it continuously again until it thickens. It usually takes 1-2 minutes to be ready.

  4. Spread Halva onto a plate or platter and garnish with slivered almonds or shredded coconuts.


5 reviews for Persian Halva

  1. Carrie Ulloa


    I made this last month and it turned out fabulous. I would choose butter over oil. I would recomend garnishing with sliced almonds and cinnamon. Thank you for the recipe.

  2. Ramin


    My first time making it. Turned out superb and most delicious

  3. Helen


    This is PERSIAN. Cinnamon will ruin it. Its not an American cinnamon pastry. You need to taste the rose water. However, cardamon and saffron are not necessary and make it too busy. My Mom uses pistachios or just makes it without nuts. I’ve been in every part of Iran and never saw coconut added. This is not a dessert. It is traditional for funerals in Iran.

  4. Steve


    Great recipe. Came out very well, but you do need patience.

    • Marzie


      Happy to hear that Steve!

  5. Lilly


    Best recipe ever! I guess the portions of each ingredients made it amazing! Mine turned out to be superb, but the only problem was that I didn’t fry my oil enough at first!

  6. Mehdi


    So good, thanks.

  7. ()

    […] methods and the main ingredients are almost the same, they are not the same. Unlike Turkish halva, Persian halva recipe has two more flavors: saffron and rosewater. These are added in the syrup while it is […]

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