Sholeh Zard (Saffron Rice Pudding)

Method

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1. 1Rinse the rice several times in cold water, then soak it for 1 hour and drain. Soaked rice softens faster and more evenly.
2. 2Bring the rice and water to a boil in a wide pot. Skim off any foam, lower the heat and simmer, stirring occasionally, for 35-40 minutes until the grains have completely broken down and the liquid is slightly thickened.
3. 3Stir in the sugar until dissolved, then add the saffron water. The pudding should turn a bright yellow-orange.
4. 4Cook over low heat for another 15-20 minutes, stirring often so it doesn't catch. It's ready when it coats the back of a spoon in a thin layer; it thickens a lot more as it cools.
5. 5Add the butter, rosewater, half the almonds and the cardamom if using, and cook for 5 more minutes, stirring.
6. 6Pour into small bowls or a shallow serving dish while hot. Once the surface has set a little, draw lines or patterns with cinnamon and scatter over the remaining almonds and the pistachios.
7. 7Let it cool to room temperature, then chill for at least 2 hours. Serve cold or at room temperature.