Halva is a dessert mostly comprised of flour and sugar. I've halva in different forms varying in color and solidity. The type of halva I'm used to having is darker colored and more like a spread consistency versus something more solid.
Iranian sweets have always intimidated me but when I looked up the recipe for halva, it seemed simple enough! I even got some tips from my dad who is a great cook and has made halva a lot. He reminded me that when you don't mix the halva well it doesn't turn out well and gets lumps in it. He said my arm will probably get tired mixing it, this is important to remember!
Of all the teas in my sipsby box I knew that the grimdark tea by Dryad tea would be the best one! Halva doesn't have a super complicated taste so I thought it would really spice it up to include the grimdark. The grimdark tea has black tea, oolong, clove, rosebuds and roasted mate. I felt like these flavors would give the halva a great punch!
I mention saffron water in my recipe. This isn't something you buy at the store ( I think). I make this "water" by placing a few threads of saffron in a cup and fill an inch or two hot water over the threads, let it sit for a while and the water will change color. Do this to add in the saffron water for the recipe. If you don't know what to do with the leftover saffron, add it to rice or any veggie or meat marinade or sauce :)
When you brew the tea and dissolve the brown sugar in the tea make sure it's hot. If the sugar doesn't dissolve you can heat the tea on the stove until it does. When you melt the butter in the pan and add in the flour, it will turn a light brown color. Make sure that your flour is sifted before hand and mix, mix, mix to make sure there are lumps!
Now off the heat you still have to mix like there's no tomorrow for the additions of the liquid. My halva ended up getting a little darker brown and was very buttery!
Above is what it looked like before it went in the fridge. You can definitely eat it like this and maybe even use it as a sweet dip!
I prefer the slightly thicker consistency once it's put in the fridge. Mine was very soft because I think there was a lot of butter in it. You can definitely just eat a bite of this with a spoon or even spread it on bread! I think if you wanted the halva to be thicker you could probably add a tiny bit more flour but I haven't tested this myself to be sure.
The tea really gave the halva a unique flavor, it's one of the comments my dad made when he tried it! I think choosing a tea with spice like a chai would also be delicious! If you want to make this recipe without tea, instead of 1/2 cup brewed tea, just boil the sugar in the same amount of water.