Saffron-pistachio basbousa

Ingredients

• 260 g medium durum wheat semolina
• 70 g granulated sugar
• 150 g whole milk plain yogurt
• 100 g ghee
• 35 g unsweetened shredded coconut
• 1 tsp baking powder
• 1 pinch fine salt
• 1 tsp tahini
• 180 g granulated sugar for the syrup
• 160 ml water
• 1 piece fresh lemon
• 2 pinches saffron threads
• 45 g shelled, unsalted pistachios

Method

1. Prepare the syrup first. Gently crush the saffron threads between your fingers, then let them steep in a small amount of the lukewarm water for 10 minutes.
2. Combine the sugar for the syrup, the remaining water, and a spoonful of juice squeezed from the lemon in a saucepan. Bring to a simmer without stirring once the sugar has dissolved, then cook for 7 to 8 minutes over medium heat.
3. Remove the syrup from the heat, stir in the saffron infusion, and cover to let steep. The syrup should still be fluid, fragrant, and hot when it is time to soak the cake.
4. Preheat the oven to 180 °C on conventional bake. Carefully brush the bottom and sides of a 20 cm metal cake pan with tahini.
5. In a bowl, mix together the semolina, sugar, coconut, baking powder, and salt. Make sure to distribute the baking powder perfectly without whisking the mixture.
6. Add the yogurt and the previously softened ghee. Mix with a spatula just enough to hydrate all the semolina. Do not knead and do not whip air into it: the basbousa should remain dense and grainy.
7. Spread the batter in the pan to an even thickness of about 3 cm. Smooth the top with a slightly damp spatula without pressing down too hard on the semolina.
8. Let the batter rest for 20 minutes so the semolina can begin absorbing the yogurt and ghee.
9. Before baking, score six even portions with the tip of a knife. Press a few pistachios into the center of each portion, reserving the rest for garnish.
10. Bake for 30 to 35 minutes, until the surface is evenly browned and the edges pull away slightly from the pan. If necessary, finish briefly under the broiler to achieve its characteristic amber color, being careful not to burn the pistachios.
11. Remove the cake from the oven and immediately run the knife back through the score lines. Gradually pour the hot saffron syrup over the entire screaming-hot surface, focusing on the edges and the cuts.
12. Wait for each addition of syrup to be absorbed before continuing. Then, let the basbousa rest in its pan for at least 2 hours, leaving it uncovered as long as it is hot.
13. Roughly chop the remaining pistachios and scatter them over the portions. Slice along the score lines, then serve at room temperature.

Nutrition

Per serving

Energy

574.8 kcal

Protein

8.01 g

Carbohydrate

78.32 g

Fat

25.8 g

Fibre

3.83 g

Calcium

137.46 mg

Iron

1.04 mg

Magnesium

28.61 mg