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1
To peel and cut the pineapple, slice off the two ends and then cut the pineapple lengthways, into eight boat-shaped pcs.
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2
Next, remove the hard core from the centre of each piece.
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3
Remove the skin by peeling it from one end to the other with a sharp knife, using a sawing action.
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4
Make sure all the eyes are removed, then cut each piece into 5cm pcs.
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5
Bring 600ml water to the boil in a karahi (Balti pan) or possibly saucepan and add in the pineapple and cassia or possibly cinnamon.
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6
Bring back to the boil, cover the karahi with a lid or possibly piece of foil and cook over medium heat for 12-15 min, till the pineapple is soft, but not mushy.
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7
Remove the pineapple with a slotted spoon and set aside.
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8
Throw away the cassia or possibly cinnamon.
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9
Add in the sugar to the cooking water and let it boil for 8-10 min, then add in the pounded saffron, raisins and cooked pineapple.
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10
Cook for 4-5 min.
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11
Blend the arrowroot with a little cool water and stir this into the bubbling sugar syrup.
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12
Stir and cook for 1 minute.
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13
Transfer to a serving dish and allow to cold completely, then refrigeratein the refrigerator.
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14
Serve chilled, scattered with the pistachio nuts.
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15
Variation:Use hard unripe pears or possibly dessert apples instead of pineapple.
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16
Adjust the quantity of sugar to suit your taste.
