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03/13/2026
These are unusual times we are living through.
Times that are already becoming history.
In Iran, every celebration has its own sweets.
For Nowruz we prepare samanu, and in Kerman we bake Komach Sehen.
Our tables fill with trays of colorful pastries — from Nan-e Nokhodchi to Nan-e Berenji, from Loz-e Pesteh to Toot.
Halva belongs to another moment in our culture.
It carries the taste of remembrance and grief.
In twenty years of baking, I had never made halva for Nowruz.
And yet this year, here it is.
Across Iran, parents of children killed by the regime have stood by their graves and danced.
Dance is the language of celebration, and in this moment it has also become a language of resistance.
These are difficult times we are living through 🥹
این روزها، روزهای عجیبی رو میگذرونیم
روزهایی که خودشان بخشی از تاریخ میشن
در بیست سالی که شیرینی پختهام، هرگز برای نوروز حلوا درست نکرده بودم.
اما امسال… حلوا هم روی میز نوروز ما آمده
روزهای سختی رو میگذرونیم 🥹
Around the world, Iranians are gearing up to celebrate Yalda—the longest night of the year, or as many know it, the winter solstice.
As we gather with family and friends, pomegranates are abundant. What better way to celebrate than with Pomegranate Masghati?
This no-bake treat is a perfect balance of tangy and sweet, with the vibrant flavor of pomegranates shining through. My mom’s hands stirring remind me how we pass these recipes through generations.
Yalda is always about light overcoming darkness. So, as I share this recipe, I wish you all a happy Yalda, filled with sweetness and hope for brighter days🍉 ✨🍉
Ingredients
• 625 ml ( 2 1/2 cups) Pomegranate juice (fresh or 100% pure)
• 625 ml ( 2 1/2 cups) cold water
• 600g (3 cups) granulated sugar
• 60g ( 1/2 cup) wheat starch flower*
• 120 ml (1/2 cup) olive oil
• 1 tbsp rose water (optional)
• 1 tsp whole cardamom seeds
• Roasted slivered pistachios or almonds

Instructions
-In a heavy-bottomed saucepan, combine 2 cups pomegranate juice, 2 cups water, and 3 cups
sugar. Stir over medium heat until the sugar dissolves completely.
-In a separate bowl, mix ½ cup pomegranate juice with ½ cup water. Slowly whisk in the
wheat starch until completely smooth, with no lumps.
-Gradually pour the starch mixture into the hot pomegranate mixture, stirring constantly to
prevent clumps. Continue stirring over medium-low heat until the mixture thickens and becomes
glossy (about 25–30 minutes).
-Once thick, slowly drizzle in olive oil while stirring to incorporate it evenly. Continue cooking
until the mixture starts to pull away slightly from the sides of the pot. Add rose water &
cardamom seeds, and toasted slivered pistachios if using.
-Pour into your serving platters and smooth the surface. Allow to cool completely at room
temperature, then refrigerate for 2–3 hours until sets.
دستور فارسی در کامنت اول 🍉✨🍉
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