Muzaffar Seviyan Recipe - Great British Chefs

Ingredients

• 2 tbsp of ghee
• 80g of pistachio nuts, chopped
• cardamom seeds, 4-5 (husks discarded)
• 210g of fine wheat vermicelli, crushed into small pieces
• 285ml of water, boiling
• 1/2 tsp saffron, steeped in 1 tbsp boiling water for 5 minutes
• 60g of caster sugar
• 2 tbsp of desiccated coconut, optional
• 1 tbsp of sultanas
• 1 tbsp of flaked almonds
• 1 tbsp of pistachio nuts
• 100g of clotted cream