A fragrant twist on the classic Middle Eastern semolina cake, this Saffron Pistachio Basbousa is a treat I love making when I want something aromatic, indulgent, and beautifully textured. The earthy warmth of saffron, floral notes of rose water, and crunch of pistachios come together in a dessert that feels both comforting and luxurious. It’s the perfect balance of rich, sweet, and nutty with a soft, syrup-soaked crumb that melts in my mouth with every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup semolina
1/2 cup shredded coconut
1/4 cup all-purpose flour
1/2 cup sugar
1 tsp baking powder
1/2 cup plain yogurt
1/2 cup unsalted butter, melted
1/4 tsp ground cardamom
1/4 tsp saffron threads, soaked in 2 tbsp warm milk
2 tbsp rose water
1/4 cup chopped pistachios (plus more for garnish)
For the sugar syrup:
1/2 cup sugar
1/3 cup water
1 tsp lemon juice
1 tsp rose water
A pinch of saffron threads
Directions
I preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a large mixing bowl, I combine semolina, coconut, flour, sugar, baking powder, and cardamom.
I stir in yogurt, melted butter, rose water, and the saffron milk mixture. I mix everything just until it comes together.
Then I fold in the chopped pistachios and spread the batter evenly into the prepared pan.
Using a knife, I gently score the top of the batter into squares or diamonds and sprinkle more pistachios on top.
I bake it for 30–35 minutes, until it’s golden and a toothpick inserted into the center comes out clean.
While the cake bakes, I prepare the sugar syrup: I combine sugar, water, lemon juice, saffron, and rose water in a small saucepan. I bring it to a boil, then simmer it for 8–10 minutes until slightly thickened.
After the basbousa is baked, I pour the cooled syrup evenly over the hot cake.
I let it cool completely so it absorbs the syrup well before cutting it along the scored lines.
Servings and timing
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 9 servings
Calories: Approximately 290 kcal per serving
Variations
When I want to switch things up, I sometimes swap the pistachios for almonds or leave the nuts out entirely for a nut-free version. I’ve also used orange blossom water instead of rose water for a different floral profile. For a richer taste, I sometimes replace part of the yogurt with sour cream. If I want a less sweet version, I reduce the sugar in both the batter and the syrup slightly—it still turns out beautifully.
Storage/Reheating
I store the basbousa in an airtight container at room temperature for up to 3 days. If I need it to last longer, I refrigerate it for up to a week. To reheat, I warm individual pieces in the microwave for about 10–15 seconds. It also freezes well; I wrap slices tightly and thaw them at room temperature or reheat directly from frozen.
FAQs
What is basbousa made of?
Basbousa is a traditional Middle Eastern dessert made primarily with semolina, sugar, yogurt, and butter. It’s soaked in a fragrant syrup after baking to keep it moist and flavorful.
Can I make this recipe without saffron?
Yes, I’ve made it without saffron when I didn’t have any on hand. While the flavor profile changes slightly, it still tastes delicious. You can increase the cardamom or rose water for added aroma.
Is this dessert gluten-free?
This version includes a small amount of all-purpose flour, so it’s not entirely gluten-free. However, I’ve substituted the flour with almond flour or more semolina in the past with good results.
Can I use sweetened shredded coconut?
I prefer using unsweetened shredded coconut so the dessert doesn’t become overly sweet, especially with the syrup. But if all I have is sweetened coconut, I reduce the sugar slightly in the batter.
How do I know when the basbousa is done baking?
I look for a golden brown color on top and test it by inserting a toothpick in the center—it should come out clean. The edges should also start to pull slightly away from the sides of the pan.
Conclusion
This Saffron Pistachio Basbousa is my go-to dessert when I want something simple yet stunning. It’s rich in flavor, easy to make, and perfect for both special occasions and everyday indulgence. The combination of textures and warm, floral aromas always takes me back to comforting Middle Eastern flavors. Whether I serve it with tea or as part of a festive spread, it’s always a hit.
📖 Recipe:
Print
Saffron Pistachio Basbousa
- Total Time: 50 minutes
- Yield: 9 servings
- Diet: Vegetarian
Description
A fragrant and indulgent Middle Eastern semolina cake infused with saffron, cardamom, and rose water, topped with crunchy pistachios and soaked in a floral sugar syrup. This Saffron Pistachio Basbousa is moist, aromatic, and perfect for any occasion.
Ingredients
1 cup semolina
1/2 cup shredded coconut
1/4 cup all-purpose flour
1/2 cup sugar
1 tsp baking powder
1/2 cup plain yogurt
1/2 cup unsalted butter, melted
1/4 tsp ground cardamom
1/4 tsp saffron threads, soaked in 2 tbsp warm milk
2 tbsp rose water
1/4 cup chopped pistachios (plus more for garnish)
For the sugar syrup:
1/2 cup sugar
1/3 cup water
1 tsp lemon juice
1 tsp rose water
A pinch of saffron threads
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
- In a large bowl, combine semolina, shredded coconut, flour, sugar, baking powder, and cardamom.
- Stir in yogurt, melted butter, rose water, and the saffron milk mixture. Mix until just combined.
- Fold in the chopped pistachios and spread the batter evenly in the prepared pan.
- Score the top into squares or diamonds and sprinkle with more pistachios.
- Bake for 30–35 minutes or until golden and a toothpick comes out clean.
- While baking, prepare the syrup: combine sugar, water, lemon juice, saffron, and rose water in a saucepan. Bring to a boil, then simmer for 8–10 minutes until slightly thickened.
- Once baked, pour the cooled syrup evenly over the hot cake.
- Allow to cool completely before cutting along the scored lines.
Notes
Swap pistachios with almonds or omit for a nut-free version.
Orange blossom water can be used instead of rose water.
For a richer flavor, replace some yogurt with sour cream.
To reduce sweetness, slightly decrease the sugar in both the batter and syrup.
Store in an airtight container at room temperature for 3 days or refrigerate up to a week.
Freezes well; reheat in the microwave for 10–15 seconds.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 piece
- Calories: 290
- Sugar: 22g
- Sodium: 45mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
