Ingredients:

• 1/4 tsp of saffron thread
• 3 cracked cardamom pods
• 1 1/2 tbsps of rose water (Iranian is great in quality)
• 1 and a half cups of white basmati rice
• 5 cups of water
• Salt to taste
• 1/3 cup of white sugar or
• 1/3 cup of honey ( you may use sugar and honey too or either one )
• 1/4 cup of butter or 1/4 cup of ghee

Preparation:

1. Using a cup of Arabian coffee or any small bowl (in a perfect in size) put some saffron, the cardamom and rose water.
2. Wash your white Basmati rice and wait until the water will run clear.
3. Boil the water in a large and heavy pot.
4. Stir in salt to taste and rice then boil the water again. Stir occasionally.
5. Boil the rice uncovered for eight minutes.
6. Drain the rice.
7. Bring the butter or ghee to melt in the same pan where the rice is being cooked. Put the rice back along with the honey and sugar (or either way).
8. Spread the rose water then the spices at the top of the rice.
9. Make three little holes in the rice by using the end of a wooden spoon.
10. Cover the pan by using some paper towel and then place the lid tightly on top.
11. Then cook over low fire about 20 mins, and wait until it’s done. (The dish may be left on one of the vents of the oven to your stove which is underneath only when the oven is preheated at 325°Fahrenheit until you serve it up to 2 hours later).