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.