Pick out any dark or discoloured grains from the rice.

Wash the rice in a colander until the water runs clear.

Place the rice in a large bowl or pot with salt.

Add enough cold water to cover the rice by an inch.

Soak the rice for about 2 hours.

Drain the rice.

Bring 2 quarts of water to a boil over high heat.

Stirring constantly, pour the rice in a slow thin stream.

Turn the heat down very low.

Simmer uncovered for 30 minutes.

Stir in the sugar.

Add the butter and saffron mixture.

Continue stirring until the sugar dissolves, the butter has melted, and the rice is bright yellow.

Stir in the slivered almonds and 1 tbsp of the pistachios.

Stir frequently, and cook for 30 minutes longer or until the mixture can hold its shape almost solidly in the spoon.

Stir in the rose water.

Ladle the mixture into a large, heatproof serving bowl.

Spread it out with a spatula.

Sprinkle the top with two thin crossing lines of cinnamon to divide it into quarters.

Sprinkle each quarter with the remaining 3 tbsp of pistachios.

Decorate with whole almonds.

Refrigerate for at least 2 hours or until the pudding is chilled and firm.

Serve directly from the bowl.