Fragrant Persian Saffron and Rosewater Oatmeal

In a small bowl, combine the crushed saffron threads with 1 tablespoon of hot water. Let it steep for 5 minutes to release its color and aroma.

In a medium saucepan, combine the rolled oats and milk. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.

Reduce the heat to low and cook for 5-7 minutes, stirring frequently, until the oats have absorbed most of the liquid and reached your desired consistency.

Remove the saucepan from the heat. Stir in the saffron-infused water, rosewater, and honey.

Divide the saffron and rosewater oatmeal into two serving bowls. Garnish generously with chopped pistachios before serving warm.