Categories: Desserts, Ethnic 
      Yield: 6 servings 
  
           Karin Brewer                        9 tb Unsalted butter 
    1/2 ts Saffron threads                     1 c  + 2 to 4 tb sugar 
      2 tb Hot milk                            2 c  Milk 
    1/3 c  Shelled unsalted pistachios         1 c  Semolina 
  
  Soak the saffron in the hot milk for at least 30 minutes. Heat a heavy 
  frying pan and toast the pistachios with 1 tablespoon of the butter for 2 
  minutes, until they are lightly toasted but still green. Remove as much 
  skin as you can from them and set aside. 
   
  Dissolve the sugar in the milk over low heat and keep the mixture hot. Melt 
  the remaining butter in a heavy saucepan, add the semolina, and cook, 
  stirring, over low heat for about 8 to 10 minutes. 
   
  Stir the saffron milk into the hot sugared milk and add to the semolina, 
  and cook, stirring vigorously.  Remove the helva from the fire, cover, and 
  allow to stand in a warm spot for 15 minutes. Fold in the pistachios and 
  serve warm or at room temperature in bowls. 
   
  From:  CLASSICAL TURKISH COOKING - Traditional Turkish Food for the 
  American Kitchen by Ayla Algar, Harper Collins Publ., New York. 1991. ISBN 
  0-06-016317-8 Shared by: Karin Brewer, Cooking Echo, 4/93