Semolina Saffron and Pistachio Helva (Irmik Helvasi)

1. 1

   Soak the saffron in the hot milk for at least 30 minutes.

2. 2

   Heat a heavy frying pan and toast the pistachios with 1 tablespoon of the butter for 2 minutes, until they are lightly toasted but still green.

3. 3

   Remove as much skin as you can from them and set aside.

4. 4

   Dissolve the sugar in the milk over low heat and keep the mixture hot.

5. 5

   Melt the remaining butter in a heavy saucepan, add the semolina, and cook, stirring, over low heat for about 8 to 10 minutes.

6. 6

   Stir the saffron milk into the hot sugared milk and add to the semolina, and cook, stirring vigorously.

7. 7

   Remove the helva from the fire, cover, and allow to stand in a warm spot for 15 minutes.

8. 8

   Fold in the pistachios and serve warm or at room temperature in bowls.

* Per serving · 4 servings · Values may vary.