sesame pudding Saffron Recipe is the legacy title for a moulded Persian tahini halva scented with saffron, rosewater and cardamom. It is richer and firmer than a spoonable pudding, with walnuts and coconut in the base and a pistachio layer through the centre.
Saffron Tahini Halva with Sesame
Tahini is sesame paste, called ardeh in Persian. Here it replaces the butter or oil used in many flour halvas. Add the syrup gradually: different flours absorb different amounts, and the mixture should hold its shape without becoming dry.
Preparation and cooking: about 45 minutes
Chilling: at least 4 hours
Makes: about 30 small pieces
Ingredients
- 300 g plain wheat flour
- 180 g smooth tahini, stirred well before weighing
- 200 g walnuts, finely chopped
- 150 g unsweetened desiccated coconut
- 450 g sugar
- 375 ml water
- 2 tablespoons strong brewed saffron
- 2 tablespoons rosewater
- 1 teaspoon ground cardamom
- Ground pistachios, for the centre and top
- Flaked almonds, for decoration
Use a concentrated infusion so the halva gains colour without excess water. Our guide to brewing saffron explains how to prepare it.
Prepare the Mould
Line a 23 cm square tin or similarly sized mould with baking paper, leaving enough overhang to lift the set halva. Scatter a light, even layer of ground pistachio across the base.
This recipe contains sesame, walnuts, pistachios, almonds and wheat. Keep the ingredients and serving utensils separate if you are preparing food for anyone with allergies.
Toast the Flour
Sift the flour into a wide, heavy pan. Cook over low heat for 15–20 minutes, stirring continuously and reaching into the corners. The raw flour smell should disappear, but the colour should remain pale.
Add the tahini and stir over low heat for 5 minutes. The mixture will form soft crumbs, then become smoother as the sesame paste is distributed. Take the pan from the heat and mix in the walnuts and coconut.
Make the Saffron Syrup
While the flour toasts, combine the sugar and water in a saucepan. Warm gently, stirring only until the sugar dissolves.
Add the brewed saffron, rosewater and cardamom. Bring the syrup to one brief boil, then remove it from the heat. There is no need to reduce it to a thick candy syrup.
Bring the Halva Together
Return the tahini-flour mixture to low heat. Add one ladle of hot syrup and stir until absorbed. Continue a little at a time, working carefully because the mixture may spit when the first liquid reaches the hot pan.
Stop adding syrup when the halva becomes smooth, glossy and thick enough to gather away from the sides. You may not need every drop. If it still crumbles when pressed, mix in another spoonful; if it looks loose, keep stirring over low heat until it firms.
Layer and Chill
- Spoon half of the warm halva into the prepared mould.
- Press it into an even layer with the back of a lightly oiled spoon.
- Scatter ground pistachios across the surface, keeping the layer thin enough for the two halves to hold together.
- Add the remaining halva and smooth the top.
- Finish with more ground pistachio and flaked almonds, pressing them lightly into place.
Cover and refrigerate for at least 4 hours. Once firm, lift the slab from the mould and cut it into small squares or diamonds with a sharp knife.
Serve and Store
Let the pieces stand for 10 minutes before serving so the sesame, saffron and rosewater aromas open up. The texture should be tender and dense, not runny like custard despite the page’s original “pudding” label.
Store the halva covered in the refrigerator. Separate stacked pieces with baking paper so the pistachio topping stays neat, and bring only the portion you need to room temperature.
