Saffron and rose water rice pudding (Sholeh zard)

1. Rinse the rice several times, soak in cold water for 1 hour and drain; grind the saffron to a powder in a mortar and dissolve in 3 tbsp hot water.

2. Bring the water to the boil in a pan, add the rice and cook uncovered over medium heat for 20-25 minutes until the grains completely break down, skimming off the foam.

3. Add the sugar and cook over low heat, stirring often, for another 15 minutes until the pudding is thick and glossy.

4. Stir in the saffron water, rose water, ground cardamom and butter, then cover and steam over very low heat for another 15 minutes.

5. Spoon into small bowls or a flat dish and let cool so it sets.

6. Sprinkle a cinnamon pattern on top (traditionally a flower or a name) and scatter over thinly sliced almonds and chopped pistachios; serve cold.

Tip: In Iran, sholeh zard is a dish of vows and mourning, cooked in large pots and shared among neighbours; it's also common during Ramadan. Soaking the rice and slow cooking give it its silky texture. It keeps for 3-4 days in the fridge.