Sholeh Zard, Saffron Rice Pudding from Cooking and Cooking
Yield: Serves 8

Dissolve the ground saffron in 1/2 cup of boiling water and set aside (click for How to Use Saffron).

Place the rice in a large bowl; pour lukewarm water, stir and pour off the water. Repeat four times or until water runs clear. Then soak the rice in 5 cups of lukewarm water for 4 hours.

Drain the rice. Place rice and 7 cups water in a large pot and bring to a boil. Then reduce heat to medium-low and cook uncovered until the rice is tender (about 45 minutes), stirring occasionally. Add more boiling water if needed, I added 1 cup of boiling water at this point. Add the dissolved saffron and stir well.

Add the sugar and cook for 45 minutes, stirring constantly.

Add the melted butter and rose water. Cook until you cannot see the whole rice grains any more (about 30 minutes or more), stirring occasionally. Stir enough to keep the rice from sticking to the bottom of the pot. Add more boiling water if needed.

Add the almond and cook for 10 more minutes. If it is thin cook until become thick and if it is too thick add more boiling water. Pour into serving dishes. Garnish with ground cinnamon and slivered pistachios. Serve Sholeh Zard cold or warm.