Halva Ardeh

April 15, 2021

Shekoufeh Ahmadi
Reading Time: 2 Minutes

Zarghan is a traditional agricultural community, and cultivates a variety of agricultural products such as wheat, barley, corn, rye, and grapes. It is also one of the centers for the production of “halva”, which uses the best raw materials in its production process.

The history of Halva Ardeh dates back to the Safavid era. For the first time, Shah Abbas asked the sheikhs to make a food formula that was small and suitable for soldiers. He also suggested a food consisting of ground sesame and raisin juice, which is what we call “Halva Ardeh” today. The king instructed his advisor to provide the troops with food that had three main characteristics, was easy to carry, and provided the necessary energy for the soldiers.

In 1961, an Iranian named Haj Mosayeb Derakhshani, who used to produce halva in Soviet Baku, replaced sugar and some glucose with syrup in Iran. Halva Ardeh has been a guest at people's tables for a long time, but since sugar came to the market, it has replaced raisin juice and taken the new name of Halva Shekari. Halva Ardeh should be stored in a cool place away from direct sunlight.

In a Nutshell

Zarghan City is one of the largest producers of Halva Ardeh in Fars. The existence of vineyards and sesame arable lands, has provided a good environment for making Halva Ardeh. There are 4 types of halva, including Ardeh, Sugar, Kashi and Sesame.

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