Saffron Infused Rice Pudding Sholeh Zard in the Persian Manner

Ingredients

• 1/2 cup basmati rice
• 1 1/2 teaspoons saffron strands (divided)
• 4 cups cold water
• 1/2 cup sugar (you may add more, but I like my rice pudding on the less-sweet side)
• 1 cup hot water
• 4 tablespoons unsalted butter
• 1/4 cup rose water (my mother adds 1/2 cup)
• 3 cardamom pods; seeds extracted, pods discarded
• 1 cinnamon stick
• 1/4 cup slivered almonds, unsalted
• Handful slivered pistachios, unsalted, for adornment
• Cinnamon powder for adornment
• A heavy-bottomed pan, minimum 8-inches in diameter

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