Halva zard (حلوا زرد) is an Iranian sweet saffron pudding. It is a traditional dessert particularly associated with the city of Shiraz and the surrounding region of Fars province in southern Iran. The name “halva zard” translates to “yellow halva,” referring to its distinctive golden-yellow color. This color is achieved through the use of saffron, which is the key ingredient.
Halva zard is made from rice flour, sugar, rose water, water, and saffron. Saffron not only gives the dessert its characteristic color but also imparts an intense aroma and delicate flavor. The texture of halva zard resembles thick pudding or porridge, with a smooth and creamy consistency. It is typically garnished generously with chopped pistachios, almonds, or sometimes cinnamon.
Halva zard is traditionally served warm or lukewarm, although in Iranian households and restaurants, it can also be enjoyed cold.
Halva zard is closely associated with the city of Shiraz, which is renowned for its culinary culture and use of local ingredients such as saffron and rose water. In Shiraz, this dessert is traditionally prepared for special occasions, religious ceremonies, holidays, or during the month of Ramadan.
Differences Between Halva Zard and Classic Halva
Compared to classic halva, which is popular in many countries in the Middle East, Central Asia, and the Balkans, halva zard differs significantly in many ways:
- Classic halva is often made from sesame paste (tahini), semolina, flour, or various types of nuts. In contrast, halva zard is primarily made from rice flour and does not contain sesame.
- Classic halva is firm, crumbly, and dense. Halva zard has a creamier, porridge-like consistency similar to thick pudding.
- While classic halva is typically light brown or beige, halva zard has a vibrant yellow color due to saffron and a distinct aroma from rose water.
- Classic halva is usually cut into firm cubes or slices, whereas halva zard is served in bowls or cups, often garnished with nuts and cinnamon.
I had the chance to try halva zard at an excellent takeaway bistro in Esfahan specializing in Shirazi cuisine (see Where to Eat in Esfahan). It was still warm, perfectly flavored, delicate, and creamy, with a strong aroma of saffron and rose water. A generous topping of fresh pistachios, almonds, and walnuts added a pleasant crunch to the dessert.
Bon appétit!
