Drain the rice and transfer it into a pan. Add 8 cups of cold water to it and put it on a medium to high heat to bring the water to boil.
Now you can add the saffron water. You might not need all of it. Add little by little and stir until the colour is a rich bright yellow.
Add the cinnamon stick, rosewater, almonds, and cardamom to your Shole Zard now. If you’re unsure about how much rosewater to add, try adding a little and taste if it’s enough. You can always add more but if you add too much at once, your Shole Zard will taste like soap!
From this point on you wanna stir regularly to prevent your rice pudding from sticking to the pan.
Boil 1 cup of water and combine it with the sugar until dissolved. Add it to the Shole Zard and stir it in.
Let your Shole Zard simmer gently until it has the desired consistency. Remove the cinnamon sticks and cardamom pods. Add the butter and stir it in.
Transfer your Shole Zard into portion sized serving bowls and decorate it with cinnamon powder and slivered pistachios. Enjoy hot or cold!