Ingredients:

  • 450g premium tahini, well-stirred and room temperature
  • 1 tsp vanilla extract
  • 0.5 tsp sea salt
  • 1 tbsp rose water
  • 400g granulated sugar
  • 180ml water
  • 0.5 tsp lemon juice
  • 100g roasted pistachios, shelled and roughly chopped
  • 1 tbsp dried edible rose petals

Instructions:

  1. Prepare the base. Stir 450g premium tahini in a large bowl until completely smooth, then whisk in 1 tsp vanilla extract, 0.5 tsp sea salt, and 1 tbsp rose water. <small>Note: Room temperature tahini prevents the sugar syrup from seizing too quickly.</small>
  2. Combine sugar and water. In a heavy saucepan, stir 400g granulated sugar with 180ml water and 0.5 tsp lemon juice.
  3. Boil the syrup. Heat the mixture over medium high until it reaches exactly 118°C (245°F) on a candy thermometer.
  4. Monitor the bubbles. Watch for the syrup to transition from clear to a thick, slow popping consistency. <small>Note: This is the firm ball stage that creates the crystalline structure.</small>
  5. Begin the pour. Remove the syrup from heat and slowly stream it into the tahini bowl while stirring constantly.
  6. Fold the mixture. Use a spatula to fold the tahini into the syrup until the mixture begins to thicken and look matte.
  7. Add the textures. Gently fold in 100g roasted pistachios and 1 tbsp dried edible rose petals.
  8. Transfer to mold. Pour the warm mixture into your lined pan, smoothing the top with the back of a spoon.
  9. Cool and set. Let the halva sit at room temperature for 1 hour until the pan feels cool to the touch.
  10. Cure in fridge. Wrap the container tightly and refrigerate for 24 hours until the texture is firm and sliceable.