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Hormozgan sago halva with saffron, rosewater and nuts

Hormozgan sago halva with saffron, rosewater and nuts

Desserts

A sweet treat from southern Iran: pearl-shaped halva, soaked for a day, then cooked with sugar, water, and fat until thick and elastic, flavored with saff…

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Recipe from Roozitaa, adapted by Recette de cuisine · · updated on

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In Hormozgan, this halva is made at home and served with Arabic coffee. Sagou, a starch derived from the trunk of a palm tree, can be found at herbal shops in southern Iran and in Asian grocery stores.

Ingredients and directions

  • Prep time15 min
  • Cook time45 min
  • Resting24 hr
  • Total25 hr
  • DifficultyMedium
  • Cooking methodsaucepan
  • Vegetarian
  • Gluten-free

Ingredients

10 people
  • $0.01

Directions

  1. Soak the sagou in 2 measures of water in the refrigerator for one day.
  2. Bring 4 measures of water and the fat to a boil.
  3. Mix 2 measures of water with the sugar and flour until the sugar dissolves, pour into the saucepan and stir until it boils.
  4. Keep stirring constantly until the mixture thickens, then reduce the heat and continue stirring until the mixture is very thick and elastic.
  5. Add the rose water, saffron, cardamom, walnuts, almonds, and pistachios, and mix well. ≈ 4 min
  6. Once the mixture has completely detached from the saucepan, pour it into a serving dish and garnish with crushed walnuts. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 1 sagou pearl measurement
  • 8 water-related measures
  • 2 to 3 servings of sugar
  • 1 measure of melted vegetable fat (or ghee)
  • A quarter of a teaspoon of saffron-infused water
  • 1 cup of rose water
  • ½ cup of shelled pistachios
  • ½ cup of blanched almonds, slivered
  • 1 cup of chopped walnuts, plus a little extra for decoration
  • 1 teaspoon of ground cardamom

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