Directions

1. Preheat oven to 350º F. Grease a 9” x 13” cake pan. Set aside.

2. Put the vanilla into a tiny bowl; grind the saffron in a mortar and pestle with a pinch of sugar until powdered (or crush the saffron between your fingers, without any sugar). Add the saffron to the vanilla and set aside to infuse.

3. In a separate bowl, whisk together the flours, baking powder, and salt. Set aside.

4. Put the butter and brown sugar into a small saucepan set over low heat. Stir to combine as the butter melts. Transfer the butter mixture to a medium mixing bowl and let it cool until barely warm; then add the eggs and whisk until pale and creamy looking.

5. Fold the flour mixture into the butter mixture, followed by the apricots and half the pistachios. Spread the batter evenly in the greased cake pan and sprinkle the remaining pistachios over the batter. Bake for 35 minutes or until sides are golden and crispy. Cool to room temp before slicing into small bars.