Saffron Pistachio Basbousa

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Why Make Saffron Pistachio Basbousa

If you love desserts that are simple to prepare yet feel special, Saffron Pistachio Basbousa belongs in your kitchen. This tender, buttery semolina cake is soaked in lightly sweetened syrup, scented with saffron, and finished with crunchy pistachios. It requires no mixer, uses pantry ingredients, and bakes in one pan — perfect for gatherings, holidays, and everyday coffee breaks. Compared to heavier cakes, basbousa delivers sweetness without being overwhelming, and the saffron adds a luxurious aroma that instantly elevates it. Whether you’re exploring pistachio recipes, need a standout dessert for guests, or want an easy twist on classic pistachio dessert ideas, this recipe checks all the boxes.

Saffron Pistachio Basbousa

A tender semolina cake infused with saffron and topped with crunchy pistachios, then soaked in lemon-kissed syrup. An impressive yet simple Middle Eastern pistachio dessert perfect for celebrations or everyday sweets.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings 4

Ingredients

  

• For the cake:
• 2 cups semolina
• 3/4 cup granulated sugar
• 1/2 cup shredded coconut unsweetened
• 1 cup plain yogurt
• 1/2 cup melted butter
• 1/3 cup chopped pistachios plus extra for topping
• 1/4 teaspoon saffron threads
• 2 tablespoons warm milk
• 1 teaspoon baking powder
• Pinch of salt
• For the syrup:
• 1 cup sugar
• 3/4 cup water
• 1 teaspoon lemon juice
• 1 teaspoon orange blossom water optional but recommended

Instructions

 

• Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan.
• Soak saffron in warm milk for 5 minutes.
• In a large bowl, mix semolina, sugar, coconut, baking powder, and salt.
• Add yogurt, melted butter, saffron milk, and pistachios. Stir until combined.
• Spread batter evenly into pan. Rest 10 minutes.
• Score the top into diamonds and sprinkle extra pistachios.
• Bake 35–40 minutes, until golden and set.
• Meanwhile, simmer syrup ingredients for 6–8 minutes until slightly thick.
• Remove cake from oven and immediately pour hot syrup evenly over the top.
• Cool, slice, and serve.

Notes

Store covered at room temperature for 2 days or refrigerate up to 5.

Double the recipe for parties — it scales beautifully.

Add cardamom to the batter for extra warmth.

How to Make Saffron Pistachio Basbousa

Making basbousa is refreshingly straightforward. You’ll stir semolina with yogurt, melted butter, and sugar, then spread the dough into a pan to rest. While it bakes, you simmer a simple saffron syrup. After baking, the warm cake drinks up the syrup, becoming irresistibly moist while the pistachios add texture. The longest step is waiting for it to cool enough to slice — the flavor deepens as it rests. It’s ideal if you’re new to easy dessert recipes or want to add global flavors to your desserts collection.

Ingredients

For the cake:

• 2 cups coarse semolina

• 1 cup plain yogurt

• ¾ cup sugar

• ¾ cup melted butter (or ghee)

• 1 teaspoon baking powder

• ¼ teaspoon salt

• ½ cup finely chopped pistachios (plus more for topping)

For the saffron syrup:

• 1 cup sugar

• ¾ cup water

• Big pinch saffron threads

• 1 teaspoon lemon juice

• 1 teaspoon rose water or orange blossom water (optional, but lovely)

Directions

1. Prepare the syrup first. In a saucepan, combine water, sugar, and saffron. Bring to a gentle simmer for 7–8 minutes until slightly thickened. Add lemon juice and floral water. Cool to warm.

2. Mix the batter. In a bowl, combine semolina, sugar, yogurt, melted butter, baking powder, and salt. Stir until uniform; fold in pistachios.

3. Rest. Spread batter into a greased 9×9-inch pan. Let it stand 15 minutes so the semolina hydrates.

4. Score & decorate. Using a knife, score diamond or square shapes. Place a pistachio on each portion.

5. Bake. Bake at 350°F (175°C) for 28–32 minutes, until golden and set.

6. Soak. While the cake is hot, slowly pour the warm syrup over the surface. It will absorb within minutes.

7. Cool & slice. Allow to rest at least 30 minutes before cutting. Serve warm or at room temperature.

How to Serve

Basbousa shines as a centerpiece dessert alongside mint tea or coffee. For celebrations, sprinkle extra crushed pistachios or a few edible rose petals. You can serve smaller diamond shapes as mini desserts on a platter, pair slices with vanilla ice cream, or drizzle with melted dark chocolate for a richer variation. Because it keeps well, basbousa also makes an excellent make-ahead treat for parties and potlucks.

Tips for Success

• Use coarse semolina. Fine semolina changes the texture and can make the cake dense.

• Don’t skip the rest. Hydrating the semolina before baking creates tender crumbs.

• Warm meets warm. Pour syrup over the cake while both are still warm for perfect absorption.

• Adjust sweetness. If you prefer less sweet desserts, reserve a few tablespoons of syrup — you can always add more later.

• Flavor options. Swap pistachios for almonds, add shredded coconut, or stir cardamom into the batter for extra warmth.

• Storage. Cover and keep at room temperature for 2–3 days, or refrigerate up to 5 days. Briefly warm before serving to refresh the texture.

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FAQs

Can I make basbousa without saffron?
Yes. It will still be delicious — simply add a pinch of cardamom or vanilla for aroma. But saffron gives a signature color and luxurious flavor.

What’s the difference between basbousa and cake?
Basbousa uses semolina instead of all-purpose flour, creating a slightly coarse, tender crumb. It’s finished with syrup rather than frosting, which keeps it moist.

Can I make it dairy-free?
Swap yogurt for a thick plant-based yogurt and use dairy-free butter or neutral oil. The texture remains lovely.

Can I halve or double the recipe?
Absolutely. Halve for an 8-inch pan, or double for a 9×13 pan. Watch the bake time; larger pans may need a few extra minutes.

Final Thoughts

Saffron Pistachio Basbousa is the kind of recipe that feels impressive yet requires minimal effort — perfect for busy bakers, holiday hosts, and anyone exploring new dessert recipes. With its golden hue, aromatic syrup, and nutty crunch, it bridges classic tradition with modern flavor. Add it to your collection of easy desserts and pistachio recipes — once you make it, it will quickly become a house favorite.