Description
Saffron Pistachio Basbousa is a fragrant and moist Middle Eastern semolina cake infused with saffron and cardamom, topped with crunchy pistachios and soaked in a rose and orange blossom syrup.
Ingredients
- 1 ½ cups fine semolina
- ½ cup granulated sugar
- ¾ cup plain yogurt
- ½ cup unsalted butter, melted
- ½ tsp baking powder
- ¼ tsp ground cardamom
- A pinch of saffron threads, soaked in 1 tbsp hot water
- ¼ cup crushed pistachios
- For the syrup:
- ¾ cup granulated sugar
- ½ cup water
- 1 tsp lemon juice
- 1 tsp rose water
- 1 tsp orange blossom water
Instructions
- Preheat the oven to 180°C (350°F). Grease a baking dish with butter or oil.
- In a bowl, mix semolina, sugar, yogurt, melted butter, baking powder, cardamom, and saffron water until well combined.
- Pour the mixture into the prepared baking dish and smooth the top.
- Let the mixture rest for 10 minutes to absorb the liquids.
- Sprinkle the crushed pistachios evenly on top.
- Bake for 30–35 minutes or until golden and a toothpick comes out clean.
- Meanwhile, prepare the syrup by combining sugar, water, and lemon juice in a saucepan. Bring to a boil and simmer for 10 minutes.
- Remove from heat and stir in rose water and orange blossom water. Let it cool.
- Once the basbousa is baked, remove it from the oven and immediately pour the cooled syrup evenly over the hot cake.
- Allow the cake to absorb the syrup and cool completely before slicing and serving.
Notes
- Use fine semolina for the best texture.
- Letting the batter rest before baking helps it absorb moisture.
- The syrup should be cool when poured over the hot cake for best absorption.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
