Sholezard (saffron and cardamom rice)

Instructions

1. Rinse the rice until the water runs clear, then cook it in water for 20 minutes over medium heat until very tender.
2. Add the sugar, the crushed cardamom and half the butter, then cook over low heat, stirring, for 15 minutes to get a creamy consistency.
3. Infuse the saffron in 2 tablespoons of hot water for 10 minutes, then stir it into the rice with the rose water.
4. Fry the almonds and pistachios in the rest of the butter for 2 minutes.
5. Spoon the sholezard into a dish, decorate with the golden nuts and cinnamon, then serve lukewarm or cold.