Steps
- Sprinkle ½ teaspoon of ground saffron over 3 ice cubes in a small bowl and let them melt at room temperature.
- Rinse 1 cup of short-grain rice until the water runs clear. Put it in a large pot with 8 cups of water and bring to a simmer over medium-high heat.
- Cover and cook over medium heat for 45-60 minutes, until the rice is very soft and falling apart.
- Add 1½ cups of sugar and cook over medium heat for 20 minutes, until it has completely dissolved.
- Stir in 4 tablespoons of unsalted butter and ¼ cup of rose water and cook for 10 minutes.
- Add the saffron water and ½ cup of slivered almonds and cook for 10 minutes more. Serve sprinkled with cinnamon and slivered pistachios.
