Sholeh Zard (Persian Saffron Rice Pudding)

Put the rinsed rice and water in a large saucepan and bring to a gentle boil.

Reduce the heat and simmer, stirring occasionally, until the rice is completely soft and starting to break down.

Meanwhile, crush the saffron threads to a powder in a mortar and pestle and stir in a few tablespoons of hot water to bloom.

Stir the sugar, bloomed saffron and vegetable oil into the rice and continue simmering, stirring often, until the pudding is thick and glossy.

Stir in the rosewater and remove the pan from the heat.

Spoon the pudding into serving bowls, smoothing the tops.

Once the puddings have cooled to room temperature, cover and refrigerate for at least three hours until fully chilled.

Just before serving, decorate the tops with ground cinnamon, flaked almonds and chopped pistachios in a pattern.