I’m embarrassed to admit it, but growing up I avoided almost any traditional Iranian sweets and desserts. Looking back, it’s because these desserts were always “adult” in some way: they have interesting textures, spices that don’t scream dessert, and complex flavors. To a child that just wants chocolate and sugar… they weren’t appealing at all!

I still have that child in me, but alongside him I have an adult that appreciates almost all food. You can see this in my cooking: I have an adult’s curiosity and palate to try and enjoy a wide range of dishes from almost any cuisine, and a child’s curiosity and courage to experiment with everything.

Halva is one of those dishes that I never imagined trying, let alone loving. During winter, I find it so comforting served warm with some nice bread. It is as comforting, if not more, as a soup but it’s a dessert! I also love it served cold, with some bread, or as a pudding. It’s a one of a kind dessert that is amazing warm and cold. Like most Iranian desserts, it also pairs excellently with tea. In Evaz, Halva is served in weddings¹ to celebrate the bond between the partners and families.

Ingredients

• 1 cup rice flour
• 1 cup sugar
• 1 cup neutral oil
• 5 cups water
• 1 cardamom pod

Preparation

Firstly, add the oil to a pan, and then the rice flour into it. Mix thoroughly (breaking any lumps that form) and cook on medium heat until the flour starts to change smell (e.g. the raw flavor goes away). This takes around 4-6 minutes. You can confirm that it’s ready by splashing some water – if it sizzles then you’re ready for the next step. During this step the mixture will change consistency a couple of times.

At this point, add the water. The mixture will break up, that is normal. Keep mixing and break the lumps until it emulsifies. Keep stirring until a small layer of oil forms at the top, and the whole mixture neither sticks to the pot nor to your spatula.

For the final bit, simply crush your cardamom pod and extract the seeds. Lightly crush them (e.g. so that they release a fragrance, but don’t break them) and add them to the halva, before mixing thoroughly. Pour into a dish and garnish with cinnamon.

Concluding Remarks

I started the article by explaining how I’m usually quite experimental. With this dish, I honestly can’t think of modifications that I’d want to make because I think it’s great as it is. It’s an excellent post-workout meal, particularly if you’re into endurance sports. I love that it’s naturally vegan, and naturally gluten-free, making it accessible to lots of people.

A dish that is made to enjoy.

1. With some freshly made Fateer ↩︎