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Saffron Cream

Saffron Cream Categories: Shop'NCook|Desserts|Persian|Wheat
Nb persons: 6

    1 cup  unsalted butter
    2 cups  all-purpose flour, sifted, or rice flour
    5 1/2 cups  water
    2 1/2 cups  sugar
    1 teaspoon  ground saffron, dissolved in 1/4 cup hot water
    1/4 cup  rose water
    1/2 teaspoon  ground cardamom
    2 tablespoons  slivered almonds
    2 tablespoons  slivered pistachios

Melt the butter in a skillet and stir in the flour gradually. Cook over medium heat stirring constantly about 20 minutes until it is golden brown.
In a saucepan, bring the water to a boil, add the sugar, saffron water, rose water and cardamom. Add gradually the flour. Simmer until it has a creamy consistency. If it is too thick, add some water.
Serve hot in a bowl and decorate with the slivered almonds and pistachios.

Note: traditionally served to women who have just given birth.

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