Zerde

• 1/2 cup short-grain rice
• Tiny pinch of salt
• 3/4 cup sugar
• Large pinch of saffron threads
• 1 tablespoon rose water, or to taste
• 2 tablespoons currants or raisins, optional
• 2 tablespoons roughly chopped blanched almonds, optional
• 2 tablespoons roughly chopped unsalted pistachios, or more to taste

1. Combine the rice and salt with 6 cups water in a medium saucepan with a lid; bring to a boil, then partially cover and adjust the heat so the mixture simmers steadily.
2. Cook for about 30 minutes, stirring occasionally, then add the sugar and saffron.
3. Uncover and continue to simmer for at least another 30 minutes, or until the mixture is fairly thick.
4. (It will thicken more upon standing, and it should be a little loose when you eat it.)
5. Stir in the rose water and cool; this is good warm, at room temperature, or cold.
6. Just before serving, garnish with the currants or raisins and the almonds if youre using them, plus the pistachios.

shortgrain rice, salt, sugar, threads, water, currants, blanched almonds, unsalted pistachios

Taken from www.epicurious.com/recipes/food/views/zerde-385723 (may not work)