Sholezard

Sholezard with the taste of Ravang saffron
Ingredients:
Water
Rice (preferably crushed)
Sugar
Butter
Rosewater
Ravang saffron (grounded and brewed)
White cardamom (brewed using Ben Marie method)
Slivered almonds 
How to cook
Wash the rice until water runs clear. Then soak the rice in water plus rosewater overnight. Boil water in a pan and add the soaked rice, then lower the heat and stir gently until the rice is fully cooked. Now you can add sugar, butter, and Ravang saffron (you can add some water to the rice if you feel it is needed). Add cardamom, rose water and almonds and the rest of the saffron when