Ingredients

Steps

• Stir the saffron strands into the milk to infuse.
• Heat the butter gently in a pan and cook the semolina for five minutes until light golden brown.
• Stir in the raisins and most of the pistachios, reserving 5ml for garnish, and cook for two minutes.
• Rapidly stir in the milk and sugar, then continue cooking for a further two minutes.
• Remove from heat once the seera pulls away from the sides of the pan.
• Transfer to a serving dish and garnish with a drizzle of honey and the reserved pistachios.