- 5-6 strands saffron
- 560ml/1 pint¼fl oz milk
- 200g/7¼oz melted unsalted butter
- 225g/8oz semolina
- 225g/8oz sugar
- 50g/¼oz raisins
- 30g/1¼oz chopped pistachios
- 2 tsp honey
- Stir in the saffron into the milk to infuse.
- Heat the butter gently in a pan. Add the semolina and cook, stirring constantly, for five minutes, until light golden brown.
- Set aside one teaspoon of the chopped pistachios. Add the raisins and the remaining pistachios to the semolina and keep cooking for another two minutes.
- Add the milk, stirring rapidly to combine. Then stir in the sugar. Keep stirring and cook for two minutes.
- The seera should come away from the sides of the pan when cooked.
- Place in a serving dish. Drizzle with honey and the remaining pistachios.