Prepare the saffron infusion. Soak the plums and raisins in water for 20 minutes. Drain in water, then process in a blender with the cumin and chilli powder until a thick purée forms, add the lime juice and saffron and blend to combine all the ingredients. Allow time for the flavours to develop then add the almond flakes as a garnish. A little of the soaking water may be added to achieve the desired consistency.
20 saffron filaments infused in 15 ml of lime juice
100 g dried plums
75 g raisins
1 tablespoon cumin seeds, dry fried and powdered
1 tablespoon chilli powder
Juice of a large fresh lime
25 g almond flakes