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What You Need:
(To Serve: 6 to 8)
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1 teaspoon saffron threads
1 tablespoon boiling water
1 cup heavy cream
1 loaf unsliced homemade-type white bread, about 8 by 4 by 4 inches
˝ cup unsalted, slivered, blanched almonds
˝ cup unsalted pistachios
3 to 6 tablespoons ghee
2 cups cold water
1 cup sugar
˝ cup milk
1 tablespoon rose water
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Translate this recipe:
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| How To Cook: |
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1. Place the saffron in a small bowl, pour in the boiling water and 3 tablespoons of the cream, and soak for 10 minutes.
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2. Meanwhile, with a large serrated knife, remove the crusts from the bread, cutting deep enough to level the top of the loaf if it is mounded. Cut the loaf crosswise into 9 slices, each about žinch thick, and divide each slice crosswise into 2 rectangles.
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3. Drop the almonds and pistachios into a heavy ungreased skillet. Shaking the pan frequently, toast the nuts over low heat for 5 minutes, or until they brown lightly. Transfer the nuts to a plate and set aside. In the same skillet, heat 3 tablespoons of the ghee over moderate heat until a drop of water flicked into it splutters instantly.
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4. Two or three batches at a time, fry the bread for about 4 minutes, turning the pieces with a spatula and regulating the heat so that they brown evenly on both sides without burning. (Add more ghee as necessary.) When brown, transfer the bread to a plate.
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5. Combine the cold water and sugar in a heavy 2-quart saucepan and bring to a boil over moderate heat, stirring until the sugar dissolves. Increase the heat to high and, timing from the moment the mixture comes to a full boil, cook uncovered and undisturbed for 5 minutes, or until the syrup reaches a temperature of 220° on a candy thermometer.
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6. Remove the pan from the heat and dip Onepiece of bread at a time into the syrup for 30 seconds. Arrange half the bread pieces side by side in a single layer in a shallow baking dish about 8 inches square. Reserve the rest of the bread on a plate.
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7. Pour the remaining heavy cream and the milk into the syrup and, stirring constantly, cook over moderate heat for about 3 minutes. Then stir in the saffron and its soaking liquid, and remove the pan from the heat.
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8. Sprinkle half the nuts over the bread in the serving dish and spoon half of the cream and syrup mixture over them. Arrange the reserved pieces of bread side by side on top, sprinkle with nuts and pour in the remaining cream mixture. Refrigerate for 1 hour, or until chilled, before serving.
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