1 cup Sugar
¼ cup Rosewater
2 cups All Purpose Flour, sifted
1 cup Unsalted Butter
2 tablespoons Pistachio Nuts, finely chopped
½ teaspoon Saffron, dissolved in 1/4 cup boiling water
½ teaspoon Cardamom
⅓ cup Water
In a large, deep skillet, melt the butter and stir in the flour gradually.
Stir constantly with a wooden spoon. Brown over a low heat for approximately 45 minutes until caramel colored. Remove from heat. Place sugar and water in a saucepan, bring to a boil and dissolve sugar.
Remove from heat, add saffron, rosewater, and cardamom. Mix well. With a wooden spoon, gradually, stir sugar syrup into the hot flour and butter mixture, stirring quickly and constantly into a thick, smooth paste.
Transfer to a flat plate, pack firmly with the back of a spoon. Garnish with chopped pistachio nuts.
Chill your Persian Halva and store in airtight container.