Saffron Pistachio Basbousa Recipe: A Middle Eastern Delight Recipe
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.
- 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
