Here's a quick and easy recipe for making Persian Sholehzard, a rich and creamy rice pudding with a fragrant saffron and rosewater flavor:

• 1 cup basmati rice, rinsed and soaked in water for 30 minutes
• 4 cups water
• 1/2 cup sugar
• 1/4 cup saffron threads, dissolved in 2 tablespoons warm water
• 1 teaspoon rose water
• cinnamon stick
• 1/4 cup slivered almonds
• 1/4 cup chopped pistachios
• Cinnamon powder for sprinkling

Instructions:

• Drain the soaked rice and discard the soaking water.
• In a medium pot, combine the rice, water, sugar, saffron water, rose water, cinnamon stick, and almonds. Bring to a boil over medium heat, then reduce heat to low and simmer, covered, for about 30 minutes, or until the rice is cooked through and the liquid has been absorbed.
• Remove the pot from the heat and stir in the pistachios. Let the pudding sit for 10 minutes to thicken further.
• Fluff the rice pudding with a fork and divide it among serving bowls. Sprinkle with cinnamon powder and serve warm or cold.

Tips:

• For a richer flavor, you can use whole milk instead of water.
• If you don't have saffron, you can substitute turmeric for the saffron water.
• You can also add other dried fruits to the pudding, such as dried cranberries, raisins, or apricots.

Enjoy this delicious and comforting dessert!