1 c. unsalted butter
2 c. sifted all-purpose flour
1/3 c. water
1 c. sugar
1/2 tsp. ground saffron, dissolved in 1/4 c. hot water
1/4 c. rose water
1/2 tsp. ground Cardamom
2 tbsp. ground pistachio nuts for garnish

In a large, deep skillet, melt the butter and stir in the flour gradually, stirring constantly with a wooden spoon. Fry over medium heat for about 20 minutes or until golden brown; remove from heat.

Bring the water and sugar to a boil in a saucepan. Remove from heat and add saffron, rose water and ground cardamom; mix well.

Gradually stir this syrup into the still hot flour and butter mixture, stirring quickly and constantly with a wooden spoon to make a thick smooth paste.

Transfer to a flat plate and pack firmly with a spoon. Decorate by making geometric patterns with a spoon and garnish with pistachio nuts. Refrigerate.

Cut into serving size pieces and serve cold.