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Sako
Omani tapioca with nuts & saffron
3/4 C tapioca (sako)
1 TBS saffron
1-1/2 C water (for soaking tapioca)
1-3/4 C granulated sugar
1/2 C butter
1/4 C rosewater
1 TBS ground cardamom
1-1/2 TBS ground cinnamon
1/2 tsp. ground ginger
2 C water
Shelled pistachio nuts or walnuts, chopped (for garnish)
Add tapioca and saffron to a bowl; gently stir in 1-1/2 C water and soak for about one hour. Place sugar in a heavy saucepan; brown over medium heat. Do not stir sugar but gently shake saucepan once every sixty seconds until sugar is golden brown. Add the tapioca mixture with its soaking water; stir. Add butter, rosewater, cardamom, cinnamon, ginger and two cups water; bring mixture to a boil, stirring constantly. The sugar will eventually dissolve. Reduce heat to low; continue to cook until tapioca is cooked and appears clear and soft. Add more water if mixture appears too dry; proper texture should be thick but still thin enough to pour. Remove saucepan from heat; pour mixture into a casserole dish or individual serving bowls. Garnish with chopped nuts. Serve.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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