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1
Start a few hours ahead of time by preparing the rice by picking out any dark or discoloured grains and then washing in a colander until the water runs clear.
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2
Place the rice in a large bowl or pot with the salt and enough cold water to cover by an inch and soak for about 2 hours.
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3
Drain the rice, then bring the 2 quarts water to a boil over a high heat.
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4
Stirring constantly, pour the rice in a slow thin stream.
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5
Turn the heat down very low and simmer uncovered for 30 minutes.
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6
Stir in the sugar, then add the butter and saffron mixture and continue stirring until the sugar dissolves, the butter has melted and the rice is bright yellow.
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7
Stir in the slivered almonds and 1 tbsp of the pistachios and, stirring frequently, cook for 30 minutes longer or until the mixture can hold its shape almost solidly in the spoon.
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8
Stir in the rose water and ladle the mixture into a large, heatproof serving bowl.
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9
Spread it out with a spatula and sprinkle the top with two thin crossing lines of cinnamon to divide it into quarters.
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10
Sprinkle each quarter with the remaining 3 tbsp of pistachios and decorate with whole almonds.
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11
Refrigerate for at least 2 hours or until the pudding is chilled and firm.
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12
Serve directly from the bowl.
