Payesh (date palm jaggery payesh)

Instructions

1. Rinse the rice in clear water until the water runs clear, then drain it.
2. Bring the milk to a simmer in a large heavy-bottomed saucepan with the cinnamon and bay leaf.
3. Add the rice and simmer gently for 35 to 40 minutes, stirring often, until the rice is tender and the milk coats the spoon.
4. Off the heat, remove the cinnamon and bay leaf, then stir in the grated jaggery until completely dissolved.
5. Add the cardamom, the pinch of salt and the rosewater if using, then let it rest for 5 minutes.
6. Toast the almonds in a dry pan for a few minutes, then scatter them over the payesh with the raisins and pistachios.
7. Serve warm or let it cool completely in the fridge.