In a saucepan, dilute the sugar in ½ cup of water, bring to a boil then stir in the rosewater and saffron. Turn off the heat, and keep the sugar syrup warm.

In another saucepan, heat the vegetable oil, add in the flour and stir over low heat.

When the flour is golden and starts to thicken, reduce the heat and slowly add in the sugar syrup while constantly stirring.

When the flour is completely dissolved in the syrup and the mix turns into a thick and smooth paste, remove from heat quickly and leave to cool for a few minutes.

Before the halva paste cools completely, spread it evenly in a serving platter using the back of a spoon.

Sprinkle the halva with the pistachios and almonds.Let cool.

Cut into pieces and serve cold.