Asali Halva

Ingredients

Quantities below make about 8 pieces (Estimated)

• flour gluten 300 g
• rice 300 g
• honey 120 g
• sugar 180 g
• oil 120 mL

Quantities and nutrition on this page are estimates unless the source gives measured values.

How this kind of dish is made

1. Toast the flour or base ingredient over low heat until the raw aroma disappears.

2. Add oil or butter and stir until evenly combined.

3. Mix the sugar syrup, rosewater, saffron, or other aromatics separately and gradually add it to the toasted mixture.

4. Stir continuously until the halva pulls away from the pan; shape or spread it in a serving dish.

Cook's notes

Toast the flour over even, moderate heat so it does not scorch. Add the syrup gradually and keep stirring so the halva stays smooth and lump-free.

Background

This item is associated here with Gilan, a province whose cuisine is noted for rice, aromatic herbs, garlic, fish, and sour seasonings. Household versions vary across the province's towns and villages.

Nutrition

Diet

• Vegetarian
• Vegan — Depends on the version
• Gluten free — Depends on the version
• Lactose free
• No walnut, almond or pistachio

Where this comes from

Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.

Record: IR0537 · Evidence: B (Officially supported)

Open the source page https://visitiran.ir/fa/type/persian-foods