Saffron Sweet Rice -- Zarda Pullao

Ingredients

• crumpled up saffron thread, about 1/4 teaspoon
• 1 tablespoon warm milk
• 1 cup long grain rice
• 1/4 cup pistachios
• 1/4 cup butter
• 3 cardamom pods
• 1 stick cinnamon
• 1 1/2 cups water
• 1 dash yellow food coloring
• 1/2 teaspoon salt
• 6 tablespoons sugar
• 1/8 cup golden raisin

Directions

1. 1

   Put the crumbled up saffron into the tablespoons of warm milk and let it sit for 1-2 hours.

2. 2

   Wash the rice well, then put it into a large bowl with about 5 cups of water and leave it to soak for 1/2 hour. Drain completely.

3. 3

   Melt the butter over medium heat in a heavy oven-proof pot with a tight-fitting lid. (you will be placing it into the oven later on so this is important).

4. 4

   When the butter is hot put in the pistachios and toast them lightly (they will get a kind of golden tint) this takes about a minute or two. Remove the pistachios with a slotted spoon and set aside.

5. 5

   Now, put the cinnamon stick and cardamom pods into the same butter. Stir and fry for 1 minute.

6. 6

   Now, put the drain rice into the butter with the cinnamon and cardamom and stir and fry for about 3 minutes.

7. 7

   Add water, food coloring, and salt. Stir and cook until all of the water is absorbed.

8. 8

   Now put in the saffron milk, sugar, and raisins. Mix together, cover, and place it into an oven set at 325°F for 25 minutes.

9. 9

   When finished, place into a pretty serving bowl, or individual serving bowls (take out the cinnamon and cardamom first) and sprinkle with the pistachio nuts.

10. 10

    Enjoy!