Ingredients
8c pistachios
¾ c water
1 ½ tsp saffron
5 tsp salt
4 lemons
Preparation
Remove lemon zest from two of the lemons, then juice all four lemons. Grind saffron with mortar and pestle Place all ingredients in large pan bring to boil, reduce heat to simmer. Stir once or twice a minute until almost all moisture is gone. Place pistachios in baking sheet at 2800. Stir pistachios every ½ hour for approximately 2 to 2 ½ hours until pistachios are just firm.
