Archive of BBC Food Recipes

Pistachio saffron seera

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
Dietary Vegetarian
From Saturday Kitchen
This thick, buttery semolina pudding, fragrant with saffron and sweetened with honey and sugar is a classic Diwali dish.


  1. Stir in the saffron into the milk to infuse.

  2. Heat the butter gently in a pan. Add the semolina and cook, stirring constantly, for five minutes, until light golden brown.

  3. 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.

  4. Add the milk, stirring rapidly to combine. Then stir in the sugar. Keep stirring and cook for two minutes.

  5. The seera should come away from the sides of the pan when cooked.

  6. Place in a serving dish. Drizzle with honey and the remaining pistachios.


  • 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

Shopping List

Pistachio saffron seera

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

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