Saffron Pistachio Semolina Helva Irmik Helvasi Recipes

Steps:

• 1. Preheat the oven to 250°F. Line a baking sheet with parchment paper.
• 2. Place the pistachios and oil in a medium-size bowl and toss to combine. Add the saffron and salt and toss until the nuts are well coated.
• 3. Transfer the pistachios to the prepared sheet and arrange in a single layer. Place in the oven and cook until the nuts just begin to color, about 20 minutes.
• 4. Remove from the oven, transfer the nuts to a paper towel to drain, and set aside to cool before serving.

Steps:

• Combine water and sugar in a saucepan. Bring syrup to a boil.
• Melt butter in a separate saucepan over medium-low heat, about 5 minutes. Add semolina and pine nuts. Cook, stirring continuously, until golden brown, 20 to 30 minutes.
• Pour syrup carefully over the semolina mixture. Reduce heat to low. Cover and simmer until nicely thickened, about 5 minutes. Let rest for 15 minutes. Divide halva over several small dishes.

Steps:

• 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.
• 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.
• In medium saucepan, melt butter over low, add semolina and cook, stirring often, until lightly toasted, 8 to 10 minutes.
• 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.