Step 1

Sprinkle the ground saffron on 2 cubes of ice and let it melt at room temperature. This will be your bloomed saffron.

Step 2

Place the sugar and water in a saucepan over medium high heat. Simmer for 15 minutes. Add in the saffron and rosewater, then simmer for 5 more minutes. Turn the heat off and set it aside.

Step 3

Place a large pan over medium heat and toast the flour for 20 to 25 minutes until it smells nutty and the color is light to medium brown.

Step 4

Add in the butter and oil to the toasted flour and cook for 15 more minutes. Make sure there are no lumps.

Step 5

Gradually add the syrup and mix well using a wooden spoon until the halva comes together. The mixture will be sticky. Set the spoon aside and start shaking the pan and tilting the halva from one side to the other until it separated from the pan and forms a roll.

Step 6

Transfer the halva to a plate and smoothen the top with the back of an oiled spoon. Top with ground pistachios, desiccated coconut, edible rose and slivered almonds.