🇮🇷 Iran · Dessert
Masghati (Saffron Starch Halva)
By eatmundo · August 4, 2026
🇮🇷 IRA translucent, jelly-like confection from Shiraz, Masghati is fragrant with rosewater and vibrant with the golden hue of saffron. It is a traditional delight often served during Nowruz.
Ingredients
check them off as you prepareHow to Make It
- 1
Dissolve 100g wheat starch in 250ml of cold water, whisking until no lumps remain.
- 2
In a saucepan, combine 250ml water and 200g sugar, heating until the sugar dissolves completely.
- 3
Slowly pour the starch mixture into the boiling sugar syrup, stirring constantly over medium heat.
- 4
Continue to stir for 20 minutes until the mixture thickens significantly.
- 5
Add 25g butter, 100ml rosewater, and dissolved saffron, folding them into the mixture.
- 6
Incorporate the 50g almond slivers into the thickened, glossy mixture.
- 7
Cook for another 10 minutes until the starch pulls away from the edges of the pan.
- 8
Pour into a flat greased dish, level the surface, and let cool completely before cutting into diamonds.
Frequently Asked Questions
What is the best starch to use?+
Wheat starch (nishes-teh gol) is crucial for the specific firm, jelly-like texture.
Can I substitute rosewater?+
You could use vanilla, but the authentic Persian experience relies on the floral notes of rosewater.
Why is it not setting?+
It likely needs more cooking time; continue stirring until it is thick, glossy, and heavy.
How should it be stored?+
Keep it covered in a cool place or the refrigerator for up to a week.
