Persian Halvah

For the international theme, I picked Halvah. Halvah comes in many varieties. This is something my Persian grandmother used to make, but not exactly like this. The amounts are approximate since I made more of the syrup, but you can see a precise Persian Halvah recipe from My Persian Kitchen.

3 cups wheat flour
2 sticks vegan “butter”
{ For the syrup}
1 1/4 cups light brown sugar
1 1/4 cups rose water
1 1/3 cup water
Ground saffron – at least a pinch but I used much more

{ For the syrup}
Combine the sugar, rose water, water  & saffron to a pot to boil.
{For the base of the Halvah}
Melt the butter
Add the flour and brown  (20 minutes?)
Pour the syrup into the base and mix.

If you need it sweeter or more flavorful, make more of the syrup and/or add more saffron. Sweet creme butter in the original receipe was replaced with vegan-i-really-can’t-believe-it’s-not-butter-because-vegan-butter-takes-like-margarine butter.

Seriously, if someone can find butter flavored butter, let me know. I may change this recipe up a bit next time. It turned out alright I think.


I also made saffron-infused chocolate sauce because I wanted to know what that flavor combination was like. The sauce was an optional addition. People seemed to like it!



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