Ingredients (Serving 4) :
– 1 cup of rice (basmati rice/jasmine rice)
– 1tsp ground saffron
– 1 cardamom pods
– ¼ cup rose water, infuse the saffron in the rose water
– 6 cups of water, boiled
– 1 cups of sugar
– Pinch of salt
– 1 tbsp unsalted butter
Soak the rice and bloom the saffron in 1/4 cup rose water several hours before you cook (it’s recommended to do this overnight).
Wash the rice in cold water, drain, and repeat as needed.
Add the drained rice, 2 cardamom pods, and 5 cups of water to a nonstick pot and cook on a very low simmer for 1.5-2 hours (depending on the type of rice) until the rice grains can no longer be seen or felt. If it feels too thick at the end, add 1 cup of boiling water.
1 tablespoon unsalted butter, 1 tablespoon saffron-infused rose water Mix it slowly over low heat to avoid sticking or burning.
Allow it to simmer for 30 minutes before slowly mixing it.
When it’s done, pour it into the serving bowl and set it aside to cool and harden.
Decorate with almond flakes, cinnamon, silvered pistachios, and rose petals once hardened.