Sweet and floral Persian carrot halva is easy to make and delicious to eat. The soft texture is easy to spoon and is perfect for dainty decorations.
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Carrot Halva | Halva Havij | Persian Culinary Travels | This is the case
Serious Mealtimes / Nader Mehravari
Depending on the cultural background of the person making it—Middle Eastern Central Asian or the Indian subcontinent—halva can have a variety of names shapes flavors and textures. Some are as dense as fudge and must be sliced before eating while others are soft and spoonable. Some are lusciously velvety while others have a flaky consistency. Canadian culinary researcher and cookbook author Naomi Duguid calls halva a chameleon and I can’t think of a better word to describe the diverse nature of this class of sweets.
Serious Mealtimes / Nader Mehravari
