Instructions: Soak almonds and pistachios in a cup of hot water for 30 minutes, then drain. Peel skins and cut into thin, long slices. Set aside. Grind cardamom seeds into a fine powder. Set aside.

In a large nonstick pot, mix the rice powder with two cups of water and bring to a boil, stirring often. Reduce heat to low and simmer, stirring constantly, about 10 minutes. Add milk and return to a boil. Reduce heat to low and simmer, stirring constantly, about 15 minutes.

Add sugar and return to boil. Stir for 10 minutes. While stirring, sprinkle in cardamom powder and saffron. Reduce heat and simmer on low heat, stirring often to prevent burning on bottom of pan.

When mixture begins to thicken, after about 1 hour, add rose water and remove from heat. Transfer to serving dish. When cool, transfer to refrigerator and allow to cool several hours to overnight. Garnish with almond and pistachio slices.

This recipe yields 8 to 10 servings as a dessert.

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