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Persian Recipe: Saffron Brownie (halveh)

Syrup

  • 1 cup water
  • 1 tsp ground saffron dissolved in 1/4 cup hot water
  • 1/4 cup rose water
  • 1 cup sugar
  • 1/2 tsp ground cardamom

Dough

  • 2 cups all purpose flour
  • 4 tbsp unsalted pistashios for garnish
  • 1 1/2 cups ghee

make syrup: bring the water and sugar to a boil in a small saucepan. Remove from heat and add the saffron water, rose water and cardamom. Mix well and set aside.

Make flour pase: in a large dep saute pan, toast the flour for about 10 minutes over medium head, stirring constantly. Add the melted butter and fry, mixing constantly with wooden spoon for 7 – 15 minutes, until golden brown. Remove the pan from the heat.

Add syrup: gradually blend the syrup into the hot flour and butter mixture, stirring constatly with a wooden spoon for about 5 minutes. Transfer to a food procesor and process until smooth, about 5 minutes. The paste should set and become thick and smooth.

Chill: spoon onto a plate and pack firmly with a spoon. Garnish with pistachios. Cover and chill for at least 2 hours. Cut into small pieces and serve as dessert.

recipes from Culinary Communion

Seattle writer, Judy Schwartz Haley, blogs about raising a toddler while battling cancer, finishing a degree, and fending off ninjas. Also, she needs more coffee.
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