Syrup

• 1 cup water
• 1 tsp ground saffron dissolved in 1/4 cup hot water
• 1/4 cup rose water
• 1 cup sugar
• 1/2 tsp ground cardamom

Dough

• 2 cups all purpose flour
• 4 tbsp unsalted pistashios for garnish
• 1 1/2 cups ghee

make syrup: bring the water and sugar to a boil in a small saucepan. Remove from heat and add the saffron water, rose water and cardamom. Mix well and set aside.

Make flour pase: in a large dep saute pan, toast the flour for about 10 minutes over medium head, stirring constantly. Add the melted butter and fry, mixing constantly with wooden spoon for 7 – 15 minutes, until golden brown. Remove the pan from the heat.

Add syrup: gradually blend the syrup into the hot flour and butter mixture, stirring constatly with a wooden spoon for about 5 minutes. Transfer to a food procesor and process until smooth, about 5 minutes. The paste should set and become thick and smooth.

Chill: spoon onto a plate and pack firmly with a spoon. Garnish with pistachios. Cover and chill for at least 2 hours. Cut into small pieces and serve as dessert.

recipes from Culinary Communion