Sholeh Zard

Ingredients

• Ground cinnamon (for garnish) - 1/4 teaspoon
• Pistachios - 2 tablespoons, chopped
• Slivered almonds - 2 tablespoons
• Ground cardamom - 1/4 teaspoon
• Ground cinnamon - 1/2 teaspoon
• Rosewater - 2 tablespoons
• Saffron threads - 1/2 teaspoon
• Sugar - 1 cup
• Basmati rice - 1 cup

Instructions

1. Wash the rice thoroughly and soak it in water for 1 hour.
2. Drain the soaked rice and cook it in a pot with 4 cups of water until it becomes soft and mushy.
3. In a separate bowl, dissolve the saffron threads in 2 tablespoons of hot water.
4. Add the sugar, dissolved saffron, rosewater, ground cinnamon, and ground cardamom to the cooked rice. Mix well.
5. Cook the rice mixture over low heat for about 30 minutes, stirring occasionally, until it thickens.
6. Pour the sholeh zard into serving bowls and let it cool to room temperature.
7. Garnish with slivered almonds, chopped pistachios, and a sprinkle of ground cinnamon.
8. Refrigerate for at least 2 hours before serving.
9. Serve chilled and enjoy!