Any Iranian dessert recipe with some history? Good one for 10 points!?

Hi, I need an Iranian dessert recipe with its history about the food. I will give 10 points to the first answer if it includes the recipe and the history. THanks!



Halva. Name of a hugely varied range of confections made in the Middle East, Central Asia, and India, derived from the Arabic root hulw, sweet. In 7th century Arabia, the word meant a paste of dates kneaded with milk. By the 9th century, possibly by assimilating the ancient Persian sweetmeat afroshag, it had acquired a meaning of wheat flour or semolina, cooked by frying or toasting and worked into a more or less stiff paste with a sweetening agent such as sugar syrup, date syrup, grape syrup, or honey by stirring the mass together over a gentle heat. Usually a flavouring was added such as nuts, rosewater, or pureed cooked carrots (still a popular flavouring). The finished sweetmeat would be cut into bars or moulded into fanciful shapes such as fish. Halva spread both eastwards and westwards, with the result that is made with a wide variety of ingredients, methods, and flavourings





AND.





From The Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p. 148)





Halva


Ingredients


250 g (8oz ) sugar


125ml (4fl oz) water


60ml (2fl oz) rose water


4 teaspoons liquid saffron


250g (8oz ) unsalted butter


250g (8oz) plain flour





Recipe


1. Boil the sugar and water together until the sugar is dissolved, then add the rosewater and saffron. Remove from heat but keep warm.





2. Melt butter in a pan and gradually stir in the flour to a smooth paste. Cook over a low heat until golden in colour.





3. Over a very low heat, slowly add the syrup to blend into a smooth paste. Remove from heat immediately.





4. While still warm, spread on to a plate and press down with the back of a dessertspoon, making a pattern with the spoon.





5. Serve cold, cut into small wedges, accompanied by toast and tea.