A New Tradition: Saffron Pistachio Fudge (Halva)

1. 1

   First, create the syrup. Pour the water into a heavy-bottomed pan, add sugar and stir and heat until dissolved. Continue to heat gently until it thickens into a syrup.

2. 2

   Using a small mortar and pestle, crush the saffron threads with a bit of sugar. Transfer to a mug, add the hot water, cover with a saucer and set aside to steep.

3. 3

   In a large pan or pot, mash the soft butter into the flour. Add a pinch of ground cardamom and set onto medium heat. With a wooden spoon, stir the butter-flour mixture around the pan, heating it evenly until it's toasty and fragrant. The colour will darken slightly.

4. 4

   Add the saffron into the syrup. Pour the syrup very slowly over the hot flour-butter mixture, a bit at a time, and stir to incorporate well.

5. 5

   Continue heating until the fudge has thickened, another 5 minutes. Remove from heat. Allow the mixture to cool a bit, about 10 minutes.

6. 6

   Add rose water and stir to combine. Pour the fudge into a pretty platter and spread it out. Give the pistachios a good bashing and sprinkle over the fudge, along with a bit of edible glitter. Serve with fresh, soft lavash.

* Per serving · 4 servings · Values may vary.

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