Why You’ll Love Saffron Pistachio Basbousa Recipe
This Basbousa elevates a classic semolina cake with exotic saffron and the buttery crunch of pistachios. It’s perfect for both special occasions and casual gatherings. The saffron syrup makes every bite deeply flavorful, while the pistachios provide delightful texture. Whether you’re serving it with tea or on its own, this dessert promises a memorable treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
semolina
all‑purpose flour
baking powder
ground cardamom
ground cinnamon
sugar
eggs
whole milk
unsalted butter, melted
vanilla extract
rosewater
chopped pistachios for topping
for the saffron syrup:
sugar
water
saffron threads
lemon juice
Directions
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Preheat the oven to 350°F (175°C). Grease and line a 9‑inch square or round cake pan.
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In a medium bowl, whisk together semolina, flour, baking powder, cardamom, and cinnamon.
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In a separate bowl, beat the eggs and sugar until smooth, then mix in melted butter, milk, vanilla extract, and rosewater.
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Gradually add the dry ingredients to the wet mixture and stir until just combined.
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Pour batter into the prepared pan and smooth the top. Let it sit for about 10 minutes to allow the semolina to absorb moisture.
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Bake for 25–30 minutes or until the top turns golden and a toothpick inserted in the center comes out clean.
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While baking, prepare the saffron syrup: combine sugar, water, saffron threads, and lemon juice in a small saucepan. Bring to a boil, then simmer for 5–7 minutes until slightly thickened.
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As soon as the cake is done, pour the warm saffron syrup over the hot cake allowing it to absorb.
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Garnish with chopped pistachios and let cool before slicing and serving.
Servings and timing
Serves: 8
Prep time: about 20 minutes
Cook time: about 30 minutes
Total time: about 50 minutes
Variations
You can enhance this Basbousa by adding orange blossom water for a floral hint, mixing shredded coconut into the batter for extra texture, or swapping some pistachios for almonds for a different nutty profile.
Storage/Reheating
Store leftover Basbousa in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. To reheat, warm individual slices in the microwave briefly or serve at room temperature. This dessert often tastes even better the next day after the flavors have melded.
FAQs
What is Basbousa?
Basbousa is a traditional Middle Eastern semolina cake soaked in sweet syrup and often flavored with nuts or spices.
Can I make Basbousa without saffron?
Yes, you can skip the saffron or substitute it with a pinch of turmeric for color, though the flavor will differ.
Can I use a different nut instead of pistachios?
Almonds or walnuts can be used, but pistachios are traditional for this variation.
Is Basbousa gluten‑free?
Traditional Basbousa uses semolina (wheat) and is not gluten‑free.
Can I make this vegan?
To make it vegan, you could substitute dairy and eggs with plant‑based alternatives, though texture and flavor will vary.
Why rest the batter before baking?
Resting allows the semolina to absorb liquids, improving texture and moisture in the finished cake.
How do I store leftover syrup‑soaked Basbousa?
Keep it covered at room temperature or in the fridge; it stays moist and flavorful.
Can I prepare Basbousa ahead of time?
Yes, Basbousa can be made a day in advance and often tastes better after resting.
What’s the best way to cut Basbousa?
Cut it into squares or diamonds once it has cooled and absorbed the syrup.
Can I reduce the sugar?
Yes, adjust the sugar in the syrup or cake if you prefer a less sweet dessert.
Conclusion
Saffron Pistachio Basbousa is a classic dessert with an elevated twist that brings together aromatic saffron, nutty pistachios, and syrup‑soaked semolina. It’s a wonderful choice for gatherings or whenever you crave a moist, flavorful treat. With simple ingredients and straightforward steps, this recipe delivers richly satisfying results that stay delicious even days after baking.
