Saffron-Pistachio Semolina Helva (Irmik Helvasi) - cooking recipe

Ingredients

1/2 teaspoon saffron, crumbled
2 tablespoons hot milk
2 cups milk
1/3 cup unsalted shelled pistachio
1 cup granulated sugar
1/2 cup unsalted butter
1 cup semolina

Preparation

In small bowl, soak saffron in 2 tbsp hot milk for 30 minutes.
Meanwhile, heat small skillet over medium then toast pistachios, shaking pan, until fragrant, about 3 to 5 minutes.
Place nuts on paper towels or clean tea towel; cover and rub to remove skins, if desired.
In small saucepan over low heat, dissolve sugar in 2 cups milk. Keep warm.
In medium saucepan, melt butter over low, add semolina and cook, stirring often, until lightly toasted, 8 to 10 minutes.
Stir saffron milk into sugared milk. Stir into semolina. Remove pan from heat. Cover; let stand 15 minutes. Stir in pistachios.
Makes 3 cups for 6 servings.