شله زرد

Instructions

1. 1 Wash the rice in several changes of cold water until the water runs clear, then soak in fresh cold water for at least two hours to soften the grains, which will help them break down more easily during cooking.
2. 2 Drain the soaked rice and add it to a large heavy-bottomed pot with eight cups of fresh water. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook for forty-five minutes, stirring occasionally.
3. 3 The rice should be completely soft and broken apart, with the mixture resembling a thick, starchy porridge. If it seems too thick, add half a cup of warm water and stir to loosen it.
4. 4 Add the sugar to the pot and stir continuously for five minutes until it dissolves completely, then add the steeped saffron water, rose water, and ground cardamom, stirring until the pudding turns a bright golden colour.
5. 5 Add the butter and continue cooking on the lowest heat for another twenty to thirty minutes, stirring frequently to prevent the bottom from scorching. The pudding should be thick enough to coat the back of a spoon.
6. 6 Pour the sholeh zard into individual shallow bowls or a large serving dish, smoothing the top with the back of a wet spoon. Allow it to cool to room temperature before decorating.
7. 7 Decorate the surface with toasted slivered almonds, chopped pistachios, and elegant lines or patterns of ground cinnamon. Serve at room temperature or chilled, as part of a celebration or offering.