🇮🇷 Iran · Dessert
Halva Zaferani (Saffron Semolina Halva)
By eatmundo · August 4, 2026
🇮🇷 IRA dense, luxurious Persian dessert made with semolina, butter, and infused with saffron and rose water. It has a beautiful golden hue.
Ingredients
check them off as you prepareHow to Make It
- 1
Melt 100g butter in a heavy-bottomed pan and add 200g semolina.
- 2
Toast the semolina over medium-low heat, stirring constantly, until it turns a deep golden brown.
- 3
In a separate pot, dissolve 150g sugar and 0.5 tsp saffron into 200ml water.
- 4
Stir in 2 tbsp rose water to the sugar syrup and keep warm over low heat.
- 5
Pour the syrup slowly into the toasted semolina, being careful of the steam.
- 6
Continue to stir vigorously until the mixture pulls away from the sides of the pan.
- 7
Cover the pan and let it steam on extremely low heat for 5 minutes.
- 8
Transfer to a serving dish and garnish with slivered pistachios while still warm.
Frequently Asked Questions
How dark should I toast the semolina?+
Toast it until it reaches a rich hazelnut or golden-brown color; this depth is essential for the flavor.
Why does it sometimes separate?+
If the fat separates, ensure your heat is low and keep stirring; the semolina needs time to absorb all moisture.
Can I use oil instead of butter?+
Butter provides the classic rich taste, but a mix of butter and ghee is also very traditional.
Is it better warm or cold?+
Halva is traditionally served warm, though it can be shaped when it cools down slightly.
🇮🇷 IRMundo Match
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