Dense Sweet Sesame Confectionery with Pistachios

Lightly grease an 18x10 cm (7x4 inch) loaf pan or a similar small mold with a neutral oil, then line it with parchment paper, leaving an overhang on the sides for easy removal.

Roughly chop the shelled pistachios. Set aside a small amount for garnish, if desired, and add the rest to the tahini in a heatproof bowl. Stir well to combine.

In a small saucepan, combine the granulated sugar, water, and lemon juice. Heat over medium heat, stirring gently until the sugar dissolves completely. Stop stirring once it comes to a boil.

Insert a candy thermometer into the syrup and continue to boil without stirring until the temperature reaches 118°C (244°F), the firm ball stage. This should take about 10-15 minutes.

Immediately remove the syrup from the heat. Stir in the cardamom powder and vanilla extract. Carefully and quickly pour the hot syrup into the tahini mixture while continuously stirring vigorously with a sturdy spoon or a stand mixer with a paddle attachment. Continue mixing until the mixture thickens and starts to clump together, resembling a thick dough or coarse crumbles. This should happen relatively quickly.

Transfer the halva mixture into the prepared mold. Press down firmly and evenly with the back of a spoon or your hands (wearing gloves helps). Sprinkle with the reserved chopped pistachios, if using, and press them lightly into the surface.

Cover the mold and refrigerate for at least 4 hours, or preferably overnight, to allow the halva to set completely and firm up.

Once set, use the parchment paper overhang to lift the halva out of the mold. Slice into desired portions and serve. Store any leftovers tightly wrapped in the refrigerator.