Saffron-Rose Syrup Luqaimat with Pistachio

Method

1. Make the syrup first: put the syrup sugar and water and half the saffron in a small pan on medium heat, stir until the sugar dissolves, then boil without stirring for 5 min. When it coats a dipped spoon thinly like runny honey, turn off the heat and add the lemon juice and rose water. Let it cool completely; cold syrup on hot luqaimat keeps them crisp longer.

   Add in this stepSugar (for the syrup) 100 gWater (for the syrup) 70 mlSaffron threads 1 pinchLemon (juice) ¼Rose water ½ tsp

   medium heat

2. Crumble the remaining saffron into the lukewarm water and leave for 5 minutes. Mix the flour, cornstarch, yeast, sugar, cardamom and salt in a bowl, add the saffron water, yogurt and melted ghee and beat hard for 5 min, until smooth, glossy and stretchy enough to pull into long strands. The yogurt adds a gentle tang and a chewier centre.

   Add in this stepSaffron threads 1 pinchLukewarm water (37–40 °C) 110 mlAll-purpose flour 120 gCornstarch 15 gInstant dry yeast ¾ tspSugar (for the batter) 1½ tspGround cardamom ½ tspSalt 1 pinchPlain yogurt, room temperature 40 gGhee, melted 1 tsp

3. Cover and leave in a warm place for 1 h 15 min, until more than doubled and full of bubbles. A slightly longer rise gives bigger air pockets and a lighter fry.

4. Pour at least 5 cm of oil into a 18 cm pot and heat on medium-high heat to 175 °C. Test with a drop of batter: it should sizzle and float at once.

   Add in this stepNeutral oil, for frying 600 ml

   medium-high heat

5. With two oiled teaspoons, drop walnut-sized blobs of batter gently into the oil close to the surface. Fry in 2 batches, 4 min per batch, rolling constantly until evenly deep golden. Adjust to medium heat to keep 170–175 °C; overcrowding drops the temperature and makes them greasy. Never leave the pot unattended.

   medium heat

6. Drain on a rack for 10 seconds, then, while hot, roll them in the cold syrup for about 5 seconds and lift out onto a plate. Scatter over the chopped pistachios and serve. Left soaking, they turn soggy.

   Add in this stepUnsalted pistachios, chopped 10 g