1. Heat the oil in a frying pan until it is hot. Add flour, reduce heat and stir frequently until the mix changes colour to golden, thickens and becomes fragrant.
2. Add sugar to one glass of water and bring to the boil.
3. Add saffron and rosewater and stir. Let flour cool slightly, then add the mix and stir well. If the mix is not thick, heat for 1-2 minutes but not longer.
Serve with crushed pistachio and almond sprinkled on top.
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