Fragrant Persian Rosewater Saffron Pudding (Sholeh Zard)

In a large saucepan, combine the rinsed basmati rice and 4 cups of water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is very soft and has absorbed most of the water.

Stir in the granulated sugar and the steeped saffron mixture. Continue to cook on low heat, stirring frequently, for another 10-15 minutes, until the sugar is fully dissolved and the pudding thickens to a creamy consistency.

Remove the saucepan from the heat and stir in the rosewater and slivered almonds.

Pour the pudding into individual serving bowls or a large serving dish.

Allow the pudding to cool to room temperature, then refrigerate for at least 2 hours, or until thoroughly chilled and set.

Before serving, garnish generously with chopped pistachios and a sprinkle of ground cinnamon.