Ingredients
225g/8oz semolina
560ml/1 pint¼fl oz milk
200g/7¼oz melted unsalted butter
2 tsp honey
225g/8oz sugar
50g/¼oz raisins
30g/1¼oz chopped pistachios
5-6 strands saffron

Method
1. Keep 1 tsp of the chopped pistachios to one side and add the saffron to the milk.
2. Stir in the saffron to release flavour and colour into the milk.
3. Heat the butter gently in a pan. Add the semolina and cook for 5 minutes, until light golden brown.
4. Add the raisins and pistachios and keep cooking for another 2 minutes.
5. Add the milk, stir rapidly to combine. Then add the sugar.
6. Keep stirring and cook for 2 minutes.
7. The seera should come away from the sides of the pan when cooked.
8. Place in a serving dish. Drizzle with honey and the remaining pistachios.