Spiced Semolina Vermicelli

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• few strands saffron
• 290ml/½ pint full-fat milk
• 3 tbsp ghee
• 300g pack ready-made thin semolina vermicelli
• 1 tsp ground cardamom
• 1 tbsp sultanas
• 3 tsp caster sugar
• 1 tbsp chopped pistachio
• 1 tbsp flaked almonds

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Warm the milk in a small saucepan over low heat until steaming but not boiling. Remove from the heat, add the saffron strands and leave to steep for 20 minutes.

2. Heat the ghee in a heavy frying pan over medium heat. Add the flaked almonds and chopped pistachio and stir for 1 to 2 minutes until lightly golden. Remove with a slotted spoon and set aside.

3. Add the sultanas to the ghee and cook for about 30 seconds until they plump up. Remove and set aside with the nuts.

4. Break the vermicelli into short pieces. Add to the ghee in the pan and fry over medium heat, stirring often, for 2 to 3 minutes until golden in places.

5. Stir in the ground cardamom and caster sugar. Pour in the saffron milk, stirring to combine, then reduce the heat to low.

6. Cover and simmer gently for 8 to 10 minutes, stirring occasionally, until the vermicelli is soft and the milk is absorbed.

7. Remove from the heat, stir in the sultanas and leave to rest, covered, for 5 minutes.

8. Spoon into serving bowls and scatter over the toasted almonds and pistachio. Serve warm.