1. In small bowl, soak saffron in 2 tbsp hot milk for 30 minutes. 2. Meanwhile, heat small skillet over medium then toast pistachios, shaking pan, until fragrant, about 3 to 5 minutes. 3. Place nuts on paper towels or clean tea towel; cover and rub to remove skins, if desired. 4. In small saucepan over low heat, dissolve sugar in 2 cups milk. Keep warm. 5. In medium saucepan, melt butter over low, add semolina and cook, stirring often, until lightly toasted, 8 to 10 minutes. 6. Stir saffron milk into sugared milk. Stir into semolina. Remove pan from heat. Cover; let stand 15 minutes. Stir in pistachios. 7. Makes 3 cups for 6 servings. ---------------------------------------------------------------------------
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Ingredients
