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Saffron Pistachio Basbousa: Irresistible Semolina Cake Recipe

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Experience the luxurious blend of saffron and pistachios in this moist and tender semolina cake. Perfect for gatherings or a comforting indulgence, this basbousa is sure to impress!

Ingredients

Scale
  • 1 1/2 cups Fine or Medium Semolina
  • 1/2 cup Granulated Sugar (for the batter)
  • 1 teaspoon Baking Powder
  • Pinch of Salt
  • 1/4 cup Unsalted Butter or Ghee (melted)
  • 1 cup Plain Full-Fat Yogurt
  • Saffron Threads (infused in 1/4 cup warm milk or water)
  • 1 cup Granulated Sugar (for the syrup)
  • 1 cup Water (for the syrup)
  • 1–2 teaspoons Rosewater or Orange Blossom Water
  • Squeeze of Lemon Juice
  • Pistachios (unsalted, shelled, chopped for batter and whole or chopped for decoration)

Instructions

  1. Prepare the Saffron Infusion: Warm about 1/4 cup of milk or water and add saffron threads. Let it steep for at least 15-20 minutes.
  2. Make the Fragrant Syrup: In a small saucepan, combine 1 cup of granulated sugar and 1 cup of water. Bring to a boil, then simmer for 8-10 minutes. Stir in rosewater or orange blossom water and lemon juice. Let it cool.
  3. Preheat Oven & Prepare Pan: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish with ghee or butter.
  4. Combine Dry Ingredients: In a large bowl, whisk together semolina, 1/2 cup granulated sugar, baking powder, and salt. If using, add chopped pistachios.
  5. Mix Wet Ingredients & Saffron: In a separate bowl, combine melted ghee (or butter) and yogurt. Stir in the saffron-infused milk/water.
  6. Combine Wet and Dry: Pour wet ingredients into dry ingredients and gently mix until just combined.
  7. Spread into Baking Dish: Transfer the batter into the prepared baking dish and spread evenly.
  8. Score and Decorate: Score the top of the basbousa into diamond or square shapes and place a pistachio in the center of each piece.
  9. Bake the Basbousa: Bake for 30-40 minutes until golden brown.
  10. Syrup Soak: Immediately pour the cool syrup over the hot basbousa.
  11. Rest and Serve: Let the basbousa sit for at least 2-3 hours or overnight before serving.

Nutrition

Keywords: Avoid overmixing the batter to ensure a tender crumb. Use high-quality saffron for the best flavor and color. Let the basbousa rest after soaking in syrup for optimal texture.

Find it online: https://softtasty.com/saffron-pistachio-basbousa-irresistible-semolina-cake-recipe/