A New Tradition: Saffron Pistachio Fudge (Halva)

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.

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.

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.

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.

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

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.