- 1 1/2 cups short grain rice
- 2 cups sugar
- 1 teaspoon ground saffron
- 1 cup rose water (you can find it at any Iranian store)
- 1/4 cup melted butter
- 3/4 cup slivered almonds
- slivered pistachios for garnish
- ground cinnamon for garnish
Dissolve ground saffron in 1/2 cup of boiling water and set aside (click for How to Use Saffron).
Place rice in a large bowl; pour lukewarm water, stir and pour off the water. Repeat four times or until water runs clear. Then soak in lukewarm water for 4 hours.
Drain the rice and place in a large pot. Add 7 cups water and bring to a boil.
Then reduce heat to medium-low and cook uncovered until 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 sugar and cook for 45 minutes, stirring constantly.
Add 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 almonds and cook for 10 more minutes or until it has the desired consistency.
Transfer into portion sized serving bowls. Garnish with ground cinnamon and slivered pistachios.