2 qts. water
1 c. imported Iranian rice or other uncooked long grain white rice, washed & soaked
2 c. sugar
8 tbsp. (1/4 lb. stick) butter, cut into 1/2" pieces
1 1/2 tsp. saffron threads, pulverized with a mortar & pestle or the back of a spoon & dissolved in 1 tbsp. water
6 tbsp. slivered blanched almonds
4 tbsp. slivered or finely chopped unsalted pistachios
1/2 c. bottled rose water
1 tsp. ground cinnamon
8 whole blanched almonds

In a heavy 4 to 5 quart saucepan, bring the water to a boil over high heat. Stirring constantly, pour in the rice in a slow thin stream. Reduce the heat to the lowest possible point and simmer, uncovered for 30 minutes. Stir in the sugar, then add the butter and the saffron mixture and continue stirring over low heat until the sugar has dissolved, the butter has melted, and the rice is bright yellow. Stir in the slivered almonds and 1 tablespoon of the pistachios and stirring frequently, cook for 30 minutes longer, or until the mixture is thick enough to holds its shape almost solidly in the spoon.

Stir in the rose water and ladle the mixture into a large heatproof serving bowl, spread it out evenly with a spatula and sprinkle the top with two thin crossing lines of cinnamon to divide it into quarters. Sprinkle each quarter with the remaining 3 tablespoons of pistachio nuts and decorate with the whole almonds. Refrigerate for at least 2 hours, or until the pudding is thoroughly chilled and firm. Serve directly from the bowl.