Halva-ye Haveej - Persian Carrot Halva with Saffron and Rose Water

For my first post of the fall season I have chosen this tasty and perfect for every occasion حلوای هویج halva-ye haveej (carrot halva). I also wanted to share this recipe for more reasons besides it being simply delicious. In our house we are big fans of carrots. We like plain and raw carrot sticks and the idea of cooked carrots never appealed to me since my daughters have always disliked mushy carrots.  However, this time I decided to do something different with some of the 10-pound bag of carrots in my refrigerator. For inspiration, I went to my feel-good, old Iranian cookbook! There may be many beautifully illustrated and well designed cookbooks with high-gloss covers out there but for me this unpretentious cookbook by Mansoureh Amir Ebrahimi that my mother gave me many years ago gives me a rare glimpse into the past where the traditional recipes could feed an army and kitchen gadgets such as measuring tools and scales were unheard of. I like to find those rare home-style recipes that were made in real kitchens by home-makers that simply wanted to feed their families healthy and delicious meals. As I leafed through the loose pages of the cookbook I was drawn to the simplicity of this healthy recipe that warms your heart on chilly autumn days. This is my second post from this cookbook. My first post was ash-e somagh (sumac soup).

The most popular halva in Iranian cuisine is made with wheat flour (preferably whole wheat). However, carrot halva is gluten free and dairy free but has the creamy texture of pudding. You can reduce the amount of sugar and butter further for a  healthier dessert. I have more or less stayed true to the recipe but I had to reduce the amount of ingredients the recipe calls for and make a few minor changes. This is one of those recipes that is meant to be shared by sending a plate over to a friend, relative or neighbor.

Halva-ye Haveej - Carrot Halva

Ingredients:
Serves 6-8

2 pounds carrots, peeled and shredded
1 1/2 cup rice flour, sifted
1 1/2 cup sugar
4-5 tablespoons unsalted butter
2-3 tablespoons rose water
1/4 teaspoon crushed saffron dissolved in 3-4 tablespoons hot water
1/4 teaspoon cardamom powder
Water

Garnish:

2-3 tablespoons pistachios (crushed)
2-3  tablespoons almonds (slivered) *optional
1 teaspoon crushed dried rose petals *optional

Method:

1. Combine the sugar and 1-1/2 cups of water in a small pot, bring to a gentle boil on medium heat stirring well until sugar is completely dissolved. Set aside.
2. Place the shredded carrots in a pot, add 1-1/2 cups of water, cover and cook over medium-low heat for about 30-40 minutes or until carrots are soft.
3. Mash the carrots using a hand masher, electric mixer or a fork for a smoother consistency.
4. In a large sized skillet with a cover melt the butter over medium heat, add the sifted rice flour, stir frequently until the flour turns light golden brown. 
5. Add the mashed carrots to the rice flour. Mix well.
6. Gradually pour the sugar syrup over the carrot and rice flour mixture. Add saffron, rose water and cardamom. Combine thoroughly. Cover and cook over low heat until the flavors come together for another 30 minutes.

To serve, scoop the halva onto a serving platter and smooth out the surface with the back of a spoon and sprinkle the top with pistachios.

Enjoy!

Halva for All Occasions

Recently, a good friend of ours lost his very sweet and dear mother and I offered to make حلوا halva for the memorial gathering which was being held at their house. I always make halva when someone that I care about passes away. This must be one of the things I've picked up from my mother and have learned growing up in a rather traditional home where wheat flour halva is considered a symbol of bereavement and "funeral food." In my mind, the taste and the smell of halva is much associated with painful feelings of loss and sometimes unforgettable tragedies. This may be one of the reasons or perhaps the main reason that we don't usually make halva as a regular sweet for our everyday consumption, as much as it tastes good and could easily be categorized as a comfort food. Personally, I find going into the kitchen, taking a heavy bottomed pan, grabbing a thick wooden spatula, turning on the heat and making warm, soft and sweet halva both therapeutic and somewhat healing. Also, you get to serve it to others who may fondly remember the departed as they take a spoonful of halva and wish their relatives much patience and the deceased an everlasting peace.

With just a few ingredients, halva is relatively easy to make. All you need is flour, butter, sugar, some saffron and rose water. It does, however, requires some time, patience and your undivided attention but at the end it is worth all the effort you put in.

I've made halva twice since that day, mostly because there was some whole wheat flour left and I didn't want to have the bag sitting in my refrigerator indefinitely. My mother used to make halva with grape syrup but since I couldn't find grape syrup (shireh angoor), I used honey and substituted a cup of vegetable oil for a stick of butter. I was so pleased with the results that I'm planning to make halva more often, no occasion necessary! They keep well in the freezer too. I think halva makes a great 4:00 o'clock snack. It can easily replace any junk food snacks. Halva is a fulfilling "real" food and a melt-in-your mouth home-made sweet that is very rich so a small amount will satisfy your hunger and cravings.  There are many varieties of halva, some like sweet and buttery halva while others may like it to be just moist enough to go down smoothly and with only a hint of sweet. It all depends on your taste and preferences. I had previously posted a Halva recipe.

I wonder: what do other cultures and families cook when someone passes away? What kind of food do you serve?

Halva

Ingredients:

2 cups flour, sifted (I used whole wheat flour), No bleached flour please.
1 cup unsalted butter
1 cup vegetable oil,  (you can use another cup of butter, instead)
1 cup honey, (you can use a cup of sugar, instead)
1/2 cup sugar
1 1/2 cup water
1/4 teaspoon powdered saffron *optional
1/2  cup rosewater

Method:

1.  In a small pot bring water to a gentle boil over medium heat, add sugar, honey and saffron. Stir well until sugar and honey are melted and the liquid thickens a little bit. Turn the heat off, you can set it aside or keep it on the stove to keep warm. 
2. Place a heavy bottom pan or a non-stick pan on medium heat, add the sifted flour and toast it lightly. You don't want to change it's color but to take away the raw flour taste and smell, continue stirring for 8-10 ten minutes over medium heat until you notice a hint of golden brown on some of the edges of the flour.
3. Add the butter and mix thoroughly. Add the vegetable oil gradually while stirring to prevent the flour from burning.
4. Pour the rose water into the honey-sugar liquid and gently add it to the pot. Mix well, cover and  cook on low heat for 10 minutes.
5. Serve on a platter, make it into little balls, try them sandwiched between wafers or serve them with lavash.

Enjoy!

Halva

My mother used to make large trays of delicious halva. حلوا - This traditional Persian sweet is prepared with wheat flour, butter, sugar, and rosewater. In Iran, halva is often made for religious holidays and is customarily served after funeral services. I, however, believe that you don't need a special occasion to enjoy it. Rich and comforting, halva can also be made ahead of time and stored in the freezer. 

Persian Halva

Ingredients

For The Syrup

-1 1/2 cups sugar
-1 1/2 cups water
-1/4 cup rosewater
-1/4 teaspoon ground cardamom
-1/4  teaspoon powdered saffron dissolved in 2 tablespoons of hot water

For The Halva

-2 cups whole wheat flour, sifted
-1 cup vegetable oil or unsalted butter 

For Garnish

-Slivered almonds
-Chopped pistachios
-Shredded coconuts

Method

1. In a medium saucepan, combine sugar and water. Bring to a boil over medium heat, then add cardamom, saffron, and rosewater. Remove from heat and set aside.
2. Place a heavy-bottom pan and dry-toast the flour over medium-low heat for 6-8 minutes, until fragrant and lightly golden. Stirring frequently.
3. Add the oil or butter to the flour. Stir continuously over low heat for 10-12 minutes, until the mixture develops a nutty aroma.   
4. Gradually pour the warm syrup into the flour mixture while stirring constantly, until fully absorbed and the halva thickens into a smooth paste. 
5. Transfer the halva to a serving platter. Flatten and smooth the surface with the back of a spoon. Garnish with slivered almonds, chopped pistachios, and shredded coconuts. 

Enjoy!