Saffron-Infused Rice Pudding (Sholeh Zard), In The Persian Manner

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   ["Wash the basmati rice in cold water 6 times, or until the milky water begins to run clear. Soak for 1 hour.", "In the meantime, take 1 teaspoon of the saffron threads and crush with a pestle and mortar or the back of a spoon in a small bowl. To this mixture, add 1/2 teaspoon of whole saffron threads and 1 tablespoon of warm water. Set aside.", "Add the rice to a pot with 4 cups of cold water on the lowest heat;

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   let the rice simmer for 30 minutes, until you see it has cooked and moistened and the water has almost evaporated. The moistened rice will not be smooth like basmati rice usually is; it will be curly and almost jagged-edged. That is what you want.", "Stir the sugar into the hot water until dissolved. Add it, along with the rosewater, butter, cinnamon stick, almonds, cardamom seeds, and the saffron-infused liquid (including the saffron strands), to the rice and stir gently to combine.", "Cover and let cook for another 20 minutes. You will have to stir it occasionally, but gently, to ensure the rice is not sticking to the bottom of the pot.", "Uncover the lid and cook for another 20 minutes.", "Remove and discard the cinnamon stick and ladle pudding into 4 individual cups.", "Refrigerate for at least 2 hours or overnight.", "Serve with a sprinkling of powdered cinnamon and slivers of pistachios.", "To serve the pudding after if it's congealed and clumped after refrigeration, warm it on the stove over low heat, adding a little bit of water (a teaspoon at a time) to loosen the pudding."]

* Per serving · 4 servings · Values may vary.