Sheermal (Persian saffron bread)

Instructions

1. In a bowl, dissolve the yeast and sugar in the warm milk infused with saffron, then leave to rest 10 minutes until the surface foams.
2. In a large bowl, mix the flour, salt and cardamom.
3. Add the milk mixture, the melted butter and the egg yolk, then knead for 8 to 10 minutes until you have a smooth, elastic dough.
4. Cover and leave to rise for 1 hour in a warm place.
5. Divide the dough into 6 balls and roll each one into a thin disc about 20 cm across. Prick it evenly with a fork.
6. Brush the breads with the egg yolk and milk mixture and sprinkle with crushed pistachios.
7. Bake at 220 °C for 10 to 12 minutes, until the edges are golden and slightly puffed.
8. Serve warm, ideally with tea.