Sholeh Zard: Persian Saffron Rice Pudding

Ingredients

• 25 threads Raihan Saffron, bloomed
• 1 cup short or medium-grain rice
• 8 cups water
• 1 1/2 cups sugar
• 1/4 cup rosewater
• 1/2 tsp ground cardamom
• 2 tbsp slivered almonds
• 2 tbsp chopped pistachios
• 2 tbsp butter
• 1 tbsp ground cinnamon (for decoration)

Instructions

1. Rinse rice. Combine with water in a heavy pot. Bring to a boil. Reduce to low. Cover. Cook 35 minutes until rice is very soft and broken down.
2. Stir in sugar. Cook 15 minutes more, stirring often.
3. Stir in saffron bloom, rosewater, cardamom, butter. Cook 10 more minutes until thick and golden.
4. Pour into a serving dish. Cool. Refrigerate 2 hours.
5. Decorate with cinnamon stripes, slivered almonds, and pistachios.