Arook (milk and butter pasta)

Instructions

1. Soak the saffron in 2 tablespoons of hot water for 5 minutes to release its colour.
2. In a saucepan, melt half the butter over medium heat with the crushed cardamom seeds.
3. Add the pasta and fry for a minute, stirring so it absorbs the butter.
4. Pour in the milk and bring gently to a simmer, then cook over low heat, stirring often, for 12 to 15 minutes, until the pasta is tender and the milk almost absorbed.
5. Add the sugar, the saffron water, a pinch of salt and the rose water, then stir for 2 more minutes.
6. Take off the heat, stir in the remaining butter and leave to rest for 3 minutes, covered.
7. Serve warm, dusted with cinnamon and scattered with almonds or raisins if you have them.