Istanbul & Anatolian Heart
Saffron-Pistachio Semolina Helva (Irmik Helvasi)
Pan-cooked shelled pistachio and hot milk, scented with saffron, a Turkish dessert.
40 min · Serves 6 · Easy
6
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 30 min · 40 min total
- easy
- 1
In small bowl, soak saffron in 2 tbsp hot milk for 30 minutes. Meanwhile, heat small skillet over medium then toast pistachios, shaking pan, until fragrant, about 3 to 5 minutes.
- 2
Place nuts on paper towels or clean tea towel; cover and rub to remove skins, if desired. In small saucepan over low heat, dissolve sugar in 2 cups milk. Keep warm.
- 3
In medium saucepan, melt butter over low, add semolina and cook, stirring often, until lightly toasted, 8 to 10 minutes.
- 4
Stir saffron milk into sugared milk. Stir into semolina. Remove pan from heat. Cover; let stand 15 minutes. Stir in pistachios. Makes 3 cups for 6 servings.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
