Grind saffron threads finely in a mortar and add one or two ice cubes and let them melt.

Add sugar and water to a saucepan and heat until sugar is dissolved, do not bring to a boil.

Add saffron threads and cardamom powder and add according to taste more or less rose water, remove from heat and set aside.

In the classic version, the flour is sifted through a sieve in a coated pan with high sides and roasted over medium heat without adding any oil until the flavor rises. During this process, the flour is constantly stirred with a wooden spoon until the fragrance rises, which takes about 15 minutes.

Sift the toasted flour again and return it to the pan, adding the oil. Continue stirring until a smooth and golden roux is formed. Stir constantly till the creamy paste has no clumps and changes color and becomes a little darker, this will take about 10 minutes. Some like halva very dark others a little lighter, it’s a matter of taste. The longer you roast it the darker the paste will be.

Add saffron syrup and keep stirring until the paste is combined. Stir until the paste no longer sticks to the bottom.

After about 5 minutes, take the pan in your hand and move the paste back and forth in the pan until it comes off the pan and you have a large clump, the paste is now ready.

Transfer to a flat serving plate and smooth the surface with the back of an oiled spoon, rounding the sides nicely.

Press patterns into it with a spoon and a knife or even a glass. If you don’t like the look, you can easily smooth it back and decorate again.

Garnish as desired with the pistachios and rose petals.