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Tar halva, Persian rice flour cream with rosewater and saffron

Tar halva, Persian rice flour cream with rosewater and saffron

Desserts

An Iranian-style cream: a mixture of cooked rice flour and potato starch, simmered in milk and water, sweetened and flavored with rosewater, divided into …

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

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The “tar halva” (“wet halva”) was traditionally sold on two plates, one white and one yellow, served in equal portions. The key was a very low heat and a spoon that never stopped stirring.

Ingredients and directions

  • Prep time10 min
  • Cook time45 min
  • Resting3 hr
  • Total3 hr 55 min
  • DifficultyMedium
  • Cooking methodsaucepan
  • Vegetarian
  • Gluten-free

Ingredients

6 people
  • $0.01

Directions

  1. Mix the starch with the water. Mix the rice flour with the milk. Combine the two and pass through a sieve. ≈ 4 min
  2. Pour une cuisson en casserole, use a non-stick or cast-iron saucepan and cook over low heat, stirring constantly to prevent sticking.
  3. As the mixture begins to thicken, add the sugar and rose water, and continue to stir.
  4. Stop when the cream is neither too runny nor too thick: the impression of the spoon should remain visible on the surface. ≈ 3 min
  5. Remove from the heat and divide in half. Add a generous amount of saffron to one half. ≈ 3 min
  6. Place a rimmed dish in the refrigerator. Pour the white cream into it, followed by the yellow cream (or pour them into separate dishes). Garnish with pistachios. ≈ 2 min
  7. Let it cool completely, then place it in the refrigerator for a few hours before cutting it into portions.

Equipment

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Before you start

Ingredients

  • 1 measure of wheat or corn starch
  • ½ cup of rice flour
  • 6 measures of milk
  • 4 water measures
  • 1 cup of rose water
  • 3 measures of sugar
  • saffron-infused, to your liking
  • Pistachio and blanched almonds, for decoration

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