Halva ye Haveej Persian Carrot Halva
Ingredients
- 1 pound (450g) carrots, washed, peeled, trimmed, and cut crosswise into 2-inch (5cm) segments
- 1 cup granulated sugar (7 ounces; 200g)
- 1/2 cup (120ml) rose water
- 1/2 teaspoon ground cardamom or cardamom seeds, finely ground (see notes)
- 3/4 cup (97.5g) all-purpose flour
- 1/2 cup (114g) butter or vegetable shortening
- 1 generous pinch of saffron, ground and steeped in 1 tablespoon hot water
- 1 teaspoon of chopped or slivered raw pistachios, for garnishing (optional)
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