• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter (softened)
• 1 cup sugar
• 2 large eggs (room temperature)
• ½ cup whole milk (room temperature)
• 30 saffron threads (soaked in 2 tablespoons warm milk or overnight ice-cube infusion)
• 1 teaspoon vanilla extract
• ¼ cup chopped pistachios or almonds (optional, for garnish)

• Place saffron threads in 2 tablespoons warm milk (or on an ice cube overnight).
• Let steep until golden-red.

• In a large bowl, beat butter and sugar until light and fluffy.
• Add eggs one at a time, mixing well after each.
• Stir in vanilla extract.

• Add the dry ingredients to the butter mixture in three parts, alternating with milk.
• Stir in the saffron-infused milk until batter is smooth and golden.

• Preheat oven to 350°F (175°C).
• Grease and flour a loaf pan or 8-inch round pan.
• Pour in the batter and smooth the top.
• Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.