Fry the pine nuts and pistachios for a second in the butter and set aside.

Brown the flour in a pan and allow to cool.

Add the water and mix into a batter. Add date syrup and return to the stove on a low flame, stirring continuously.

Add the butter and continue stirring until dissolved. Add the rosewater, cardamom and saffron and stir. Remove from the flame once it has thickened.

Place on a flat serving plate and decorate by making indentations with a knife.

Sprinkle the pistachio and pine nut mixture over the top.