Sholeh zard

Method

Rinse the basmati rice thoroughly under cold water until the water runs clear. Steep the saffron strands in 100ml of hot water for 10 minutes to release their colour and flavour. Toast the rice in a large, heavy-bottomed pan with half the butter over medium heat for 3-4 minutes, stirring constantly, until golden and fragrant. Add the remaining hot water, salt, and turmeric, bring to a boil, then reduce heat to low, cover, and simmer for about 15-18 minutes until the rice is tender and liquid is absorbed. Stir in the sugar, cinnamon, saffron water, and remaining butter, mixing gently until the rice becomes creamy and develops a warm golden hue. Transfer to a serving dish, smoothing the top, and garnish generously with toasted almonds and pistachios arranged decoratively. Serve warm or at room temperature as a festive Persian rice pudding.