Zarda (Pakistani Sweet Rice)

Rinse the basmati rice under cold running water until the water runs clear to remove excess starch. Soak the rice in water for 30 minutes, then drain.

In a small bowl, soak the saffron strands in 2 tablespoons of warm milk and set aside to infuse the color and aroma.

Heat 2 tablespoons of ghee in a heavy-bottomed pot over medium heat. Add the crushed cardamom pods, cloves, and cinnamon stick. Sauté for 1-2 minutes until fragrant.

Add the drained rice to the pot, stirring gently to coat the rice with the spiced ghee mixture. Sauté for about 2 minutes.

Add 3 cups of water to the rice along with the sugar and yellow food coloring if using. Stir to combine, then bring to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed.

Meanwhile, in a small pan, heat the remaining 2 tablespoons of ghee over medium heat. Add the chopped nuts and raisins and sauté until golden and fragrant, about 3-4 minutes. Remove from heat.

When the rice is cooked, gently fluff it with a fork. Stir in the saffron milk infusion and rose water if using. Then fold in the sautéed nuts and raisins.

Cover the pot again and let the flavors meld over very low heat for an additional 5 minutes.

Serve the zarda warm or at room temperature, garnished with extra nuts or edible silver leaf if desired.