• Wash rice until water runs clear then soak overnight(refer to the related video)
• Add 9 cups ofwater to a big pot, drain the rice, add to the pot and bring to boil.
• Cover and cook rice until tender. This should take about 1 hour.
• Add sugar and cardamom to the rice and cook for another half hour until rice becomes soft.
• During this time be sure to stir the rice every so often to avoid it sticking to the bottom of the pot.
• Mix saffron powder with hot water, add to the rice and continue to cook for another half hour.
• At this time add rose water, oil, slivered almonds and mix well.
• Continue cooking the pudding on the stove top on a low heat until it’s completely dense.
• Pour Sholeh Zard into small bowls or in one big serving dish while hot. 
• Garnish with cinnamon, almonds or pistachios and allow to cool in room temperature.
• Cover and place in the fridge for a few hours. Serve chilled.
• If you like you can serve this warm.
• Now enjoy (nooshe jan).

Make sure you’re paying attention when cooking this pudding, as it will burn easily.

You might have to use more water, depending on the type of the rice you use.

You can use pistachios instead of almonds.