Serves 8
65 min
Halva-ye-Haveej (Persian Carrot Halva)
Recipe GLPR075b31a51d6bae
A luxurious Persian dessert made by cooking grated carrots with butter and flour until deeply caramelized, then sweetened with sugar and infused with rose water, cardamom, and saffron. This rich, warm halva has a fudgy texture and is traditionally served warm, garnished with pistachios. It's a celebration of simple ingredients transformed into an elegant confection.
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Ingredients
1 pound (450g) carrots, peeled, trimmed, and cut crosswise into 2-inch segments
1 cup (200g) granulated sugar
½ cup (120ml) rose water
½ teaspoon ground cardamom or finely ground cardamom seeds
¾ cup (97.5g) all-purpose flour
½ cup (114g) butter or vegetable shortening
1 generous pinch steeped in 1 tablespoon hot water saffron threads, ground and steeped in hot water
1 teaspoon chopped or slivered raw pistachios, for garnishing (optional)
Directions
Grate the carrot segments using the large holes of a box grater or a food processor fitted with a grater blade until you have finely shredded carrots.
Steep the ground saffron in 1 tablespoon of hot water and set aside to infuse while you continue with the recipe.
Melt the butter in a large, heavy-bottomed pot or deep skillet over medium heat.
Add the all-purpose flour to the melted butter and stir constantly with a wooden spoon, cooking for 3 to 4 minutes until the flour is lightly golden and fragrant. Be careful not to let it brown too quickly.
Add the grated carrots to the flour mixture and stir well to coat evenly with the butter and flour. Continue cooking over medium heat, stirring frequently, for 15 to 20 minutes until the carrots release their moisture and begin to caramelize. The mixture will gradually darken and become more concentrated.
Pour in the rose water and stir thoroughly to combine. The mixture will bubble up slightly. Continue stirring and cooking for another 5 minutes.
Sprinkle the ground cardamom over the mixture and stir until evenly distributed.
Add the granulated sugar and the saffron infusion (both the steeped threads and the liquid) to the carrot mixture. Stir constantly until the sugar dissolves completely and the mixture becomes cohesive and glossy, about 5 to 8 minutes.
When the halva reaches a fudgy consistency and pulls away from the sides of the pot when stirred, remove from heat.
Transfer the warm halva to a serving dish or individual bowls. Garnish with chopped or slivered pistachios if desired. Serve warm.
