Back to 8 servings 1.5 cups tahini, well stirred and at room temperature 1.25 cups sugar, granulated 0.33 cup water 0.25 teaspoon saffron threads, ground or crushed, dissolved in 1 tablespoon warm water 1 teaspoon rose water 0.5 teaspoon ground cardamom 0.5 teaspoon vanilla extract, optional 0.25 teaspoon kosher salt 0.5 cup roasted pistachios, coarsely chopped, plus more for topping
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1 Step 1: Line an 8-inch square or 9-by-4-inch loaf pan with parchment, leaving a 2-inch overhang on the sides.2 Step 2: Dissolve the saffron in 1 tablespoon warm water and set aside. Stir the tahini, vanilla and salt together in a large heatproof bowl and stir in half the chopped pistachios.3 Step 3: Combine the sugar and water in a small saucepan over medium heat and stir until the sugar dissolves. Stop stirring, swirl the pan occasionally, and cook until the syrup reaches 250°F (121°C) on a candy thermometer, about 8 to 10 minutes. Stir in the saffron water, rose water and cardamom.4 Step 4: While stirring constantly with a heatproof spatula, drizzle the hot syrup into the tahini in a thin, steady stream. Keep mixing just until the mass thickens, clumps together and starts peeling away from the bowl's sides. This takes less than a minute, so stop as soon as it happens.5 Step 5: Quickly press the mixture level into the prepared pan and scatter the remaining pistachios over the top, pressing them in lightly.6 Step 6: Let the halva cool to room temperature, about 2 hours, then cover and refrigerate until fully firm, about 3 hours.7 Step 7: Lift the halva out using the parchment overhang, peel off the paper and cut into slices to serve.getsaucepan.com/r/2748d7e2-9d4b-5887-9664-9f7ab1558f5f
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