Title: Semolina saffron & pistachio helva (irmik h
 Categories: Desserts, Ethnic
      Yield: 6 Servings
 
           Karin Brewer
    1/2 ts Saffron threads
      2 tb Hot milk
    1/3 c  Shelled unsalted pistachios
      9 tb Unsalted butter
      1 c  + 2 to 4 tb sugar
      2 c  Milk
      1 c  Semolina
 
  Soak the saffron in the hot milk for at least 30 minutes. Heat a heavy
  frying pan and toast the pistachios with 1 tablespoon of the butter
  for 2 minutes, until they are lightly toasted but still green. Remove
  as much skin as you can from them and set aside.
  
  Dissolve the sugar in the milk over low heat and keep the mixture
  hot. Melt the remaining butter in a heavy saucepan, add the semolina,
  and cook, stirring, over low heat for about 8 to 10 minutes.
  
  Stir the saffron milk into the hot sugared milk and add to the
  semolina, and cook, stirring vigorously. Remove the helva from the
  fire, cover, and allow to stand in a warm spot for 15 minutes. Fold
  in the pistachios and serve warm or at room temperature in bowls.