Ingredients:

  • 1 cup semolina (fine; approximately 150g)
  • 4 tablespoons unsalted butter (60g)
  • 1/2 cup sugar (100g)
  • 2 cups water (480ml)
  • 1/4 teaspoon saffron strands
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 1/4 cup mixed nuts (cashews, almonds, pistachios; roughly chopped, about 35g)
  • 1/4 cup mixed dried fruits (raisins, chopped dates; about 40g)

Instructions:

  1. Soak saffron strands in 1 tablespoon of warm water in a small bowl. Set aside.
  2. In a heavy-bottomed skillet, melt butter over medium heat. Add semolina and roast, stirring constantly until golden brown and fragrant (approximately 5-7 minutes).
  3. In a separate pot, bring water to a boil. Stir in sugar, salt, ground cardamom, and the soaked saffron along with its water. Gradually pour the boiling mixture into the skillet with roasted semolina, stirring continuously to avoid lumps.
  4. Continue cooking on low heat, stirring until the mixture thickens and pulls away from the sides (approximately 10-12 minutes).
  5. Stir in chopped nuts and dried fruits. Cook for an additional minute.
  6. Transfer to serving dishes, garnish with extra nuts and dried fruits, and serve warm.