Name: Saffron Pistachio Basbousa Recipe: A Middle Eastern Delight Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Cuisine: Middle Eastern
Ingredients: 200 g semolina (1 ¼ cups); 100 g all-purpose flour (¾ cup); 1 tsp baking powder; 1 tsp ground cardamom; 1 tsp ground cinnamon; 150 g sugar (¾ cup); 2 large eggs; 120 ml whole milk (½ cup); 100 g unsalted butter, melted (½ cup); 1 tsp vanilla extract; 1 tbsp rosewater; ¼ cup chopped pistachios for topping; 100 g sugar (½ cup); 100 ml water (½ cup); 1 tsp saffron threads; 1 tsp lemon juice

Introduction

Basbousa is a delightful Middle Eastern semolina cake known for its moist texture and fragrant flavors. This version is beautifully enhanced with saffron and topped with crunchy pistachios, making it perfect for any special occasion or a cozy treat.

A close-up view of a round cake with one large slice removed, showing two main layers; the bottom layer is thin, dark brown and crisp, while the top layer is thick, dense, and bright yellow with a moist texture. The top surface is covered in a shiny, golden glaze sprinkled with chopped green pistachios. The cake sits on a white plate on a white marbled surface, with a few cake crumbs scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 g semolina (1 ¼ cups)
100 g all-purpose flour (¾ cup)
1 tsp baking powder
1 tsp ground cardamom
1 tsp ground cinnamon
150 g sugar (¾ cup)
2 large eggs
120 ml whole milk (½ cup)
100 g unsalted butter, melted (½ cup)
1 tsp vanilla extract
1 tbsp rosewater
¼ cup chopped pistachios for topping
100 g sugar (½ cup) for syrup
100 ml water (½ cup) for syrup
1 tsp saffron threads
1 tsp lemon juice

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and line a 9-inch square or round cake pan.
Step 2: In a medium bowl, combine the semolina, flour, baking powder, cardamom, and cinnamon. Set aside.
Step 3: In a large bowl, whisk together the eggs, sugar, melted butter, milk, vanilla extract, and rosewater until smooth.
Step 4: Gradually add the dry mixture into the wet ingredients, stirring until well combined.
Step 5: Pour the batter into the prepared cake pan and spread it evenly. Let it sit for 10 minutes to rest.
Step 6: Bake the basbousa for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Step 7: While the cake bakes, prepare the saffron syrup. In a small saucepan, combine sugar, water, saffron threads, and lemon juice. Bring to a boil, then reduce heat and simmer for 5-7 minutes until slightly thickened.
Step 8: Remove the cake from the oven and immediately pour the hot saffron syrup evenly over it. Let it soak and cool for about 10 minutes.
Step 9: Garnish the cake with chopped pistachios before serving.

Tips & Variations

For a richer flavor, substitute rosewater with orange blossom water.
You can toast the pistachios lightly to enhance their crunch and aroma.
To make it gluten-free, use almond flour instead of all-purpose flour.
Allowing the batter to rest before baking helps the semolina absorb moisture, making the cake more tender.

Storage

Store basbousa in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to a week. Reheat gently in a low oven or microwave to regain some softness.

How to Serve

A close-up image of a moist yellow cake with a golden brown crust at the bottom, cut into slices on a white plate. The cake has a shiny amber syrup glaze on top, with crushed green pistachio pieces generously scattered across the surface, adding texture. A piece of the cake is slightly pulled out, showing its soft and crumbly inside. The white marbled surface underneath softly reflects light, and the background is blurred with warm tones. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the basbousa without saffron?

Yes, saffron adds a unique aroma and color, but if unavailable, you can omit it or substitute with a small amount of turmeric for color, keeping in mind the flavor will differ.

Is it necessary to use rosewater in this recipe?

Rosewater adds a floral note traditional to Middle Eastern desserts, but if you don’t have it, vanilla extract alone will still result in a delicious basbousa.

Saffron Pistachio Basbousa Recipe: A Middle Eastern Delight Recipe

Print Recipe

★★★★★

4.6 from 126 reviews

Saffron Pistachio Basbousa is a traditional Middle Eastern semolina cake infused with fragrant cardamom and cinnamon, soaked in a fragrant saffron syrup, and topped with crunchy pistachios. This delightful dessert is moist, aromatic, and perfect for special occasions or an elegant treat with tea or coffee.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: 9 servings 1x
Category: Dessert
Method: Baking
Cuisine: Middle Eastern
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

200 g semolina (1 ¼ cups)
100 g all-purpose flour (¾ cup)
1 tsp baking powder
1 tsp ground cardamom
1 tsp ground cinnamon
150 g sugar (¾ cup)

Wet Ingredients

2 large eggs
120 ml whole milk (½ cup)
100 g unsalted butter, melted (½ cup)
1 tsp vanilla extract
1 tbsp rosewater

Topping and Syrup

¼ cup chopped pistachios for topping
100 g sugar (½ cup)
100 ml water (½ cup)
1 tsp saffron threads
1 tsp lemon juice

Instructions

Preheat and prepare: Preheat the oven to 350°F (175°C) and grease and line a 9-inch square or round cake pan to prevent sticking.
Mix dry ingredients: In a medium bowl, combine semolina, all-purpose flour, baking powder, ground cardamom, and ground cinnamon. Set aside to mix flavors evenly.
Whisk wet ingredients: In a large bowl, whisk together eggs, sugar, melted butter, whole milk, vanilla extract, and rosewater until the mixture is smooth and homogeneous.
Combine wet and dry mixtures: Gradually incorporate the dry ingredients into the wet mixture, stirring gently until a consistent batter forms without lumps.
Pour and rest batter: Pour the batter into the prepared cake pan, spreading it evenly. Allow it to rest for 10 minutes to let the semolina absorb the liquids.
Bake the Basbousa: Bake in the preheated oven for 25-30 minutes until the cake turns golden brown and a toothpick inserted in the center comes out clean.
Prepare saffron syrup: While baking, combine sugar, water, saffron threads, and lemon juice in a small saucepan. Bring to a boil, then reduce heat and simmer for 5-7 minutes until the syrup thickens slightly and develops a rich aroma.
Soak the cake: Remove the cake from the oven and immediately pour the hot saffron syrup evenly over the warm cake, allowing it to soak thoroughly. Let the cake cool for about 10 minutes to absorb the syrup completely.
Garnish and serve: Sprinkle chopped pistachios over the top for a crunchy texture and a beautiful finish. Slice and serve once cooled.

Notes

Allowing the batter to rest before baking helps the semolina absorb moisture, resulting in a tender texture.
Saffron threads can be gently crushed or soaked in warm water before adding to the syrup to release more flavor and color.
This cake is best enjoyed within 2 days and can be stored covered at room temperature.
If you prefer, substitute rosewater with orange blossom water for a different floral note.
Ensure to pour the syrup on the cake immediately after baking for optimal soak and flavor.

Keywords: Basbousa, Saffron Basbousa, Pistachio Basbousa, Middle Eastern dessert, semolina cake, saffron syrup, rosewater dessert