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Vegan, Iranian, Plant-based, Halva Saffron Brownie, dairy-free

Iranian Halva

  • Author: Plant-Based Persian
  • Total Time: 35 minutes
  • Yield: 4-6 1x
  • Diet: Vegan


A fried flour, rosewater infused dessert. 


Units Scale
  • 1 cup water
  • 1 cup sugar
  • 1/4 cup rosewater
  • 1/2 tsp ground saffron
  • 1/2 tsp ground cardamom
  • 1 cup oil
  • 2 1/4 cups all-purpose flour


  1. Prepare the rosewater syrup. First, add the water and the sugar to a medium pot on medium/high heat. 
  2. Add the rosewater, ground saffron, and ground cardamom.
  3. Bring to a simmer and stir continuously until sugar is dissolved. 
  4. Set aside. If needed, put through a sieve to remove larger saffron threads. 
  5. Add oil to a large pan on medium/high heat.
  6. Once the oil is hot, add the flour and mix continuously until the flour has thickened and changed color. 
  7. Once the flour has darkened, add the rosewater syrup. Stir quickly and continuously until the syrup is fully absorbed.  
  8. Place the Halva on a plate, and let cool for 10 minutes. Use cookie cutters, if desired, to make individual servings.
  9. Garnish with crushed pistachios. 
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Cuisine: Persian/Iranian

Keywords: Vegan, Dessert, Plant-based, Halva