1. Infuse saffron in hot water for 10 minutes.
2. Combine sugar and butter in a saucepan and melt over low heat.
3. Add saffron water and bring to a boil.
4. Reduce heat and simmer until thickened, about 5 minutes.
5. Chop dates and walnuts and add to the syrup.
6. Continue simmering for 5 more minutes, or until the syrup coats the fruits.
7. Serve warm in teacups or small bowls.
