Tar Halva Shirazi Recipe – Persian Saffron Dessert

Tar halva shirazi is a soft and delicious halva; as its name suggests, it has Shirazi originality. Shirazi tar halva is soft and jelly-like, served two-coloured and in a mould or simple form.

Preparing tar halva can be suitable for preparing an attractive Persian dessert after a meal or even in the evening. These sweets are very good after a meal, especially if your food is cold.

Making this dessert is easy, so if you need to improve at cooking or baking cakes and pastries, don’t worry.

The preparation of tar halva Shirazi does not require many exotic raw materials. These materials can be found in almost every home, and as mentioned, the preparation method is easy. 

By adding cocoa to this delicious summer dessert, its taste becomes even more attractive for chocolate lovers. The final point is that because of the high energy of tar halva, it is cooked more during Ramadan. 

In the future, stay with us on meals cook to learn how to prepare tar halva Shirazi.

How to make tar halva? (Tar halva recipe)

How to make tar halva

For: 4 to 6 people

Preparation time: 15 minutes

Cooking time: 60 minutes


Rice flour ½ cup
Wheat starch (flower starch) 1 cup
Water 4 glasses
Full-fat milk 5 cups
Rose water ½ glass
Cardamom powder ½ teaspoon
Sugar 2 glasses
Thick brewed saffron as much as needed
Butter or oil as much as needed


instruction tar halva


1. Dissolving starch in water

Dissolving starch in water


To prepare this halva mouldy, you must pour the starch into a suitable bowl. Then add two glasses of cold water to it and stir it well.

Continue this until the starch is completely dissolved in the water. Then, pass the dissolved starch through a strainer until it is smooth and its impurities are removed.

2. Sift rice flour

Sift rice flour

You must sift the rice flour to be completely uniform and have no lumps at this stage. After sifting the rice flour, dissolve it with some cold water and set it aside.

3. Combine the ingredients of tar halva

step 3 tar halva shirazi

Add sugar, dissolved starch, and another 2 cups of water to the milk in a pot and put it on a medium flame. Stir this mixture regularly until it thickens a bit.

Now reduce the gas flame and stir the halva regularly. Stirring is the main part of preparing tar halva; if it needs to be done correctly, rice flour and starch may stick to it.

4. Add oil or butter to tar halva

After the texture of the halva becomes a little cohesive, add oil or butter and keep stirring it until the line of the fork or spatula does not disappear on.

It reaches the right concentration, and the starch is completely cooked. Because we use full-fat milk, you don’t need to use a lot of butter or oil.

5. Add cardamom and rose water

Add cardamom and rose water to tar halva

add saffron to tar halva

In this step, dissolve cardamom powder in rose water and add it to halva. Stir the halva regularly on a low gas flame for about 2-3 minutes until the halva hardens again.

The cooking time for Tar Halva Shirazi is about 1 hour, so you must have enough time.

6. Pouring Tar halva in the mould

step 6 tar halva

Now pour half of the halva into another bowl, pour the thickened melted saffron on the other half left in the pot, and mix well.

Please wait for 10 to 15 minutes until the below colourless halva cools down, then pour the saffron halva on top and decorate it with pistachio powder, coconut, or whatever else you like.

tar halva is ready

After this halva cools down, cover it with cellophane and put it in the refrigerator for 5-6 hours until it cools completely and hardens so that we can cut it into rhombuses or squares. This is how to prepare this halva in two colours.

If you want to make a simple halva, pour saffron on all the halva and stir, and after it cools down, cut it in the same way. This delicious tar halva is usually served cold.

This halva is served with Persian tea. This dessert is more delicious than another Persian desserts: kachi, harireh badam, fereni, samanu, halva havij and ranginak.

Notes for tar halva:

notes for tar halva

  • Sometimes, this halva shirazi cracks. The reason why it cracks is that it is overcooked. If this is overcooked, it will crack after cooling. For this dessert not to crack, the best time to ensure it is cooked is when the mark of a spoon or fork falls on the halva and disappears quickly.
  • In this way, you will have a soft tar halva with a jelly texture and, as Shirazis say, shaky.
  • If your dessert leaves the water after cooking, the reason is the opposite. It means that the cooking time of halva is short, and you have removed it from the gas and served it before the line falls on this texture.
  • The taste of starch in halva is not raw. It is better to use a flame spreader during the entire cooking time. Because starch sinks quickly, it is not cooked well during cooking and remains raw.
  • You must use the same measure for all ingredients to make two-colour tar halva. If the ingredients stick to the bottom of the pot while cooking, it is better to transfer the halva to another pot. Then, with the help of an electric mixer, stir the ingredients to remove the lumps forming in it. After this, you can put the halva again on low heat to finish cooking it.
  • It is better to use a non-stick pot to make this dessert.
  • Be sure to use low heat to cook tar halva so that the rawness of the flour is well taken care of. 
  • Increasing the heat of the gas will cause the half to become thick and tasteless.
  • You can store tar halva for 2 to 3 days in the refrigerator.
  • Note that the colour of your tar halva will lighten slightly in preparing it with wheat flour and rice flour.
  • You can cook this dessert with animal oil instead of solid or butter.
  • While roasting the flour on the heat, be careful not to darken the colour of the flour too much. Just a little creaming of the flour with a low flame is enough.
  • You can pour this dessert into a nozzle and small moulds to decorate it. Or make two-colour this dessert and decorate it with the help of a nozzle.

A study has revealed that wheat starch improves digestion in the short term, while helping counteract the long-term effects of various modern-day health problems.

Industrially produced resistant wheat starches such as Lory Starch Elara are only partially digested in the small intestine, if at all, and are therefore hardly absorbed. As a result, they are ideally suited for enriching functional foods in terms of fibre content.

Speaking about the study, Henrik Hetzer, Managing Director of Loryma said: “Awareness of the short- and long-term health effects of dietary fibres is growing among the population. However, it is also important to have a product that does not compromise on quality, taste and processing.”


Did you like this recipe?

  • If you have experience eating Persian desserts, please share your comments.
  • If you are looking for vegetarian food, I suggest this dessert to you.
  • You can ask me questions about Persian tar halva recipe in the comments. I will answer your questions as soon as possible.
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Chef Haghighi

I am Chef Haghighi with ten years of cooking experience and setting up many restaurants and fast food in Iran and Turkey. I am interested in writing recipes on my website. I have the TCA international culinary qualification.I have the experience of successfully launching more than 20 restaurants and fast food in USA and Turkey. I have opened all kinds of traditional restaurants and fast food in Iranian and Turkish style. You can contact me for advice on equipping restaurants and fast food In the shortest possible time and for free, I will provide you with advice on buying fast food equipment and setting up a fast food restaurant.

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