Instructions: To peel and cut the pineapple, slice off the two ends and then cut the pineapple lengthways, into eight boat-shaped pieces. Next, remove the hard core from the centre of each piece. Remove the skin by peeling it from one end to the other with a sharp knife, using a sawing action. Make sure all the eyes are removed, then cut each piece into 5cm pieces.

Bring 600ml water to the boil in a karahi (Balti pan) or saucepan and add the pineapple and cassia or cinnamon. Bring back to the boil, cover the karahi with a lid or piece of foil and cook over medium heat for 12-15 minutes, until the pineapple is soft, but not mushy.

Remove the pineapple with a slotted spoon and set aside. Discard the cassia or cinnamon.

Add the sugar to the cooking water and let it boil for 8-10 minutes, then add the pounded saffron, raisins and cooked pineapple. Cook for 4-5 minutes.

Blend the arrowroot with a little cold water and stir this into the bubbling sugar syrup. Stir and cook for 1 minute. Transfer to a serving dish and allow to cool completely, then chill in the refrigerator. Serve chilled, scattered with the pistachio nuts.

Variation:
Use firm unripe pears or dessert apples instead of pineapple. Adjust the quantity of sugar to suit your taste.

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