Semolina Halva

For the Halva: In a small bowl, stir together saffron, pepper, and cardamom; set aside. Place semolina in a medium saucepan, and toast over medium-low heat, stirring occasionally with a wooden spoon or silicone spatula to prevent burning, until the semolina smells nutty and turns light brown, about 10 minutes. Vicky Wasik Add ghee, and stir to evenly coat semolina. Add half of the spice mixture, and cook until fragrant, about 30 seconds; reserve the remaining spice mixture for the garnish. Remove from heat. Vicky Wasik Stirring constantly with a rubber spatula, slowly and carefully add the boiling water to semolina mixture (it will sizzle and sputter), until water is fully incorporated and mixture is smooth without any lumps. Add sugar and stir until thoroughly incorporated. Vicky Wasik Return saucepan to medium-low heat and cook, stirring frequently, until liquid has been absorbed and semolina mixture thickens and starts to leave the sides of the saucepan, 30 seconds to 1 minute for fine semolina and 3 to 4 minutes for coarse semolina. Remove from heat, stir in rosewater (if using), cover, and set aside. Vicky Wasik For the Garnish: In a small saucepan, melt ghee over medium-low heat. Add remaining reserved spice mixture along with apricots, raisins, cherries, pistachios, almonds, and cashews. Cook, stirring frequently, until mixture is aromatic and nuts are lightly toasted, about 2 minutes. Vicky Wasik Add half of the hot fruit and nut mixture to the semolina, and using a rubber spatula, gently stir to combine. Transfer to a serving dish, top with remaining fruit and nut mixture, and serve. Vicky Wasik