Saffron Rice Pudding -- Sholeh Zard

1. 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.

2. 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.

3. 3

   Drain the rice, then bring the 2 quarts water to a boil over a high heat.

4. 4

   Stirring constantly, pour the rice in a slow thin stream.

5. 5

   Turn the heat down very low and simmer uncovered for 30 minutes.

6. 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.

7. 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.

8. 8

   Stir in the rose water and ladle the mixture into a large, heatproof serving bowl.

9. 9

   Spread it out with a spatula and sprinkle the top with two thin crossing lines of cinnamon to divide it into quarters.

10. 10

    Sprinkle each quarter with the remaining 3 tbsp of pistachios and decorate with whole almonds.

11. 11

    Refrigerate for at least 2 hours or until the pudding is chilled and firm.

12. 12

    Serve directly from the bowl.

* Per serving · 4 servings · Values may vary.