Dish

Halva ye havij

Halva ye havij is made by grating carrots and then cooking them with sugar and rose water until the mixture becomes thick and sticky. The dessert is then shaped into small squares and served with pistachios and almonds. Halva ye havij is a popular dessert in Iran and is often served alongside other traditional Iranian sweets such as baklava and sholeh zard.

Asian cuisine› Arab cuisine› Iranian cuisine

Dessert

Origins and history

Halva ye havij is believed to have originated in Iran during the Safavid dynasty (1501-1736). It was a favorite dessert of the royal family and was often served at banquets and special occasions. Today, halva ye havij is a popular dessert throughout Iran and is often served at weddings and festivals.

Dietary considerations

Halva ye havij is high in sugar and calories due to the use of sugar and nuts. It is not suitable for those with nut allergies or who are on a low-sugar diet.

Variations

There are many variations of halva ye havij, including halva ye zardak (made with pumpkin) and halva ye badam (made with almonds). Some recipes also call for the addition of saffron or cardamom for flavor.

Presentation and garnishing

Halva ye havij is traditionally served on a platter and garnished with pistachios and almonds. It can also be shaped into decorative shapes such as flowers or animals for a festive touch.

Tips & Tricks

To make halva ye havij, it is important to use fresh, high-quality carrots and nuts. The mixture should be cooked slowly over low heat to prevent it from burning or sticking to the pan. If the mixture becomes too thick, a small amount of water or milk can be added to thin it out.