Saffron Rice Pudding or Shol-e Zard 

2 cups rice
6-8 cups water
4 cups sugar
1 tablespoon saffron
3 tablespoons hot water
1/4 cup butter
1/4 cup rose water
1 tablespoon cinnamon
1/4 cup almonds slivered 
2 tablespoons pistachios, chopped or slivered

Rinse the rice well with cold water. Place it in a pot with water and bring it to a boil. Cook gently for 15 to 20 minutes, or until the rice is very tender, skim the surface occasionally. Add the sugar, and continue boiling gently, stirring constantly, until the mixture thickens,  like a custard and you can no longer see whole grains of rice. Dissolve the saffron in hot water and add. Melt the butter and stir in. Stir in the rose water and the slivered almonds. Continue stirring over a medium or low heat until the mixture becomes quite thick.

Pour the mixture in a bowl. Sprinkle the cinnamon, and pistachios on top of the mixture. You may even create designs using the cinnamon and powdered pistachios. Cool before serving.