Khagineh

Ingredients

• 4 large eggs
• 80g plain flour
• 1 tbsp cornflour
• 120ml whole milk
• 1/2 tsp ground cardamom
• 200g caster sugar
• 150ml water
• 1/4 tsp ground saffron
• 2 tbsp rosewater
• 1 tsp lemon juice
• 50g butter
• 3 tbsp sunflower oil
• 2 tbsp chopped pistachios

Before you cook

• Bloom the saffron in 2 tablespoons of just-boiled water.
• Whisk the eggs with the milk until frothy.
• Sift the flour and cornflour into the eggs with the cardamom and whisk to a smooth, thin batter.
• Let the batter stand for 10 minutes.

Steps

1. Put the sugar and water in a small pan over medium heat and stir until the sugar dissolves.
2. Boil the syrup for 5 minutes, until it thickens just enough to coat a spoon.
3. Take the syrup off the heat and stir in the lemon juice, the bloomed saffron and the rosewater.
4. Leave the syrup to cool while you cook the batter.
5. Heat the butter and oil together in a 22cm non-stick frying pan over medium heat until the butter stops foaming.
6. Pour in the batter and swirl the pan so it spreads to the edges.
7. Cook for 3 minutes, until the underside is golden and the top has just lost its shine.
8. Cut the sheet into rough squares in the pan with a spatula.
9. Turn the pieces over and fry them for another 3 minutes, spooning the hot butter over them, until crisp at the edges.
10. Lift the pieces onto a serving plate while they are still hot.
11. Pour the cooled syrup over them and let it soak in for 2 minutes.
12. Scatter the pistachios over the top and serve at once with strong black tea.