Step 1

Sprinkle the ground saffron over 3 cubes of ice and let it melt at room temperature. This will be your bloomed saffron .

Step 2

Rinse the rice a few times until the water runs clean. Then place it in a large pot and add 8 cups of water. Turn the heat to medium high and bring it to a simmer. Cover and cook on medium for 45 minutes to 1 hour until the rice falls apart and is mushy. The consistency at this point is thicker than soup.

Step 3

Add in the sugar and cook for 20 more minutes on medium for the sugar to dissolve completely. The consistency is going to be smoother.

Step 4

Add the unsalted butter and rosewater. Cook for 10 more minutes.

Step 5

Add the bloomed saffron and slivered almonds. Cook for another 10 minutes. Turn the heat off.

Step 6

Fill serving bowls with sholeh zard and top with cinnamon, slivered pistachios and almonds as well as the edible rosebuds. The dessert will thicken as it cools.