Halva-ye havij, Persian carrot halva with rosewater and saffron

Directions

1. Wash the carrots, cook them in water or steam, then puree them very finely in a food processor: do not grate them, as the pieces would be visible in the halva. ⏱ ≈ 10 min
2. Sift the flour into a non-stick frying pan and heat it over very low heat, on a diffuser, until it loses its raw smell, without changing color. ⏱ ≈ 40 min
3. Remove the diffuser, add the oil, and mix until a smooth mixture is achieved. ≈ 4 min
4. At the same time, add the carrot puree, rose water, sugar, and saffron, and mix until you have a smooth and fairly liquid paste. ≈ 4 min
5. Stir until the halva separates from the sides and forms a single mass in the center. ≈ 4 min
6. Let it cool down: it will stick less. ⏱ ≈ 20 min
7. Using oiled hands, take small portions and shape them into miniature carrots. Use the oiled knife to draw a few lines and insert two or three blanched pistachios as sprouts. ≈ 10 min
8. Arrange them in the serving dish. ≈ 2 min