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Export 8 ingredients for grocery delivery
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.
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