Soak the saffron strands in 2 tablespoons of hot milk.
Lightly grease a cake tin then add a sprinkling of pistachio nuts and set aside.
In a saucepan, bring the milk and sugar to the boil and stir until the sugar has melted. Add the saffron milk to this and stir gently.
In another pan, melt the butter, then add the semolina and mix well with a wooden spoon. Cook over a low heat, stirring continuously until golden brown. Add the ground cardamom then add the warm milk and saffron mixture.
Stir vigorously until it comes away from the sides of the pan. Remove from the heat and add the raisins and the remaining pistachio nuts. Then pour into the cake tin. Cover and allow to set in a warm place for about 10-15 minutes.
Serve with either a bit of crème fraiche, clotted cream or yoghurt.