Method

• 1.
  To make the sugar syrup, place the sugar and 75ml water in a small saucepan over medium heat. Cook until the mixture reaches 121°C on a kitchen thermometer or until the syrup looks slightly thinner than honey but thicker than water.
• 2.
  Meanwhile, mix the tahini and salt in a bowl until combined. Set aside. Grease the base and sides of a 12cm x 22cm x 6cm deep (1.25L capacity) loaf pan and line with baking paper.
• 3.
  Remove the sugar syrup from the heat and, working quickly, stir in the tahini mixture until combined. Add pistachio and stir until combined. Be sure not to let the mixture become cold or it will crumble.
• 4.
  Pour mixture into the prepared pan. Smooth the top with the back of a spoon and scatter over rose petals and extra chopped pistachio. Allow to stand at room temperature for 2 hours or until cooled and set. Slice to serve. Halva can be stored in an airtight container at room temperature.