Four decades of halvamade with the same care as day one

Simorgh was born in Mashhad, a city where the smell of sesame and halva is part of the memory. We started with one recipe and one insistence: the ardeh must be milled from pure sesame, and the sugar cooked to the exact point the old hands cooked it — not a minute sooner or later.

Years passed. The workshop became a factory, then two complexes out on Quchan Road. The lines turned modern, but the fussiness stayed. We still taste every batch before it leaves for the market — that one habit makes the difference.

Today the Simorgh name sits on more than sixty products — from tahini halva to cakes and wafers — on family tables, on shop shelves, and in the suitcases of travellers carrying a taste of Khorasan home.