Persian Saffron Rice Pudding with Rose Water and Pistachios

What you need

• 200 g (1 cup) basmati rice
• 1.5 l (6 cups) water
• 1 tsp saffron threads, ground to a powder
• 200 g (1 cup) sugar
• 50 g (3 tbsp) butter
• 3 tbsp rose water
• 1/2 tsp ground cardamom
• 2 tbsp pistachios, slivered
• 2 tbsp almonds, slivered
• 1 tsp ground cinnamon, for decorating

Method

Restated from the original video

1. 1

   Rinse the rice in several changes of water until it runs clear, then soak it in cold water for 30 min and drain.

2. 2

   Stir the ground saffron into 3 tbsp of hot water and leave it to steep.

3. 3

   Put the rice and the water in a heavy pot and bring to a boil. Skim off the foam.

4. 4

   Reduce the heat to low, cover with the lid slightly ajar and simmer for 45 min, stirring now and then, until the grains have burst and the liquid is thick and porridge-like.

5. 5

   Add the sugar and let it dissolve, then keep cooking for 10 min.

6. 6

   Mix in the butter, saffron liquid and cardamom. Keep cooking 10 min, stirring often so the bottom does not catch.

7. 7

   Stir in the rose water and take the pot off the heat.

8. 8

   Spoon the pudding into a shallow dish or individual bowls and smooth the surface. Let it cool for 30 min, then chill for at least 1 hour until set.

9. 9

   Dust the top with cinnamon, drawing a pattern if you like, and scatter over the pistachios and almonds.

Imported from slofoodgroup.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.