Soak the almonds and pistachios overnight. Peel and shred.
Break the vermicelli into 3cm(2") long pieces. Boil the milk.
Add the saffron, vermicelli, stir and simmer for 2-3 minutes.
Add sugar 3 tablespoons at a time.
Add the raisins and rose water.
Remove from heat. Leave to cool. Stir regularly.
Transfer in a serving dessert bowl.
Sprinkle with the shredded almond and pistachio.
Put in the refrigerator for 3-4 hours.
Serve at breakfast, lunch or dinner.
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