Sholeh Zard Saffron Rice Pudding

Ingredients

• 1 tablespoon lightly packed saffron threads
• 1 1/2 cups water, boiling
• 1 cup jasmine rice
• 1 teaspoon kosher salt
• 1 1/2 cups sugar
• 3 tablespoons unsalted butter
• 3 green cardamom pods, lightly cracked
• 2 tablespoons pure rosewater (preferably Sadaf brand, see Note)
• Ground cinnamon and slivered almonds, for garnish

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