Wash and soak the riced at least for 5 hours.
Pour the water in theused pan as much as its capacity.
Drain the rice water and pour it into a deep nonstick saucepan.
Add boiling water to the rice and allow it to boil on low heat.
Take notice that you should not cove the rice and let it simmer with low heat for 30 min until it gets sticky and completely tender. [do not stir your rice during this time.]
Add your ingredients in this part. 4 cups water, 2 tsp rose water, 1 cup sugar, ½ cup brewed saffron, butter, and cinnamon and cardamom powder.
Mix them well and increase the heat a little beat and stir it to prevent sticking until it starts boiling again.
Let it boil for 5 min and get it consistent.
Lade prepared Sholeh Zard (شعله زرد) into a dessert bowl.
Allow it cool at room temperature.
Dress and garnish your pudding with Damask rose powder, slices of petals, Almond and pistachio powder and slabs, and whatever you taste.
Refrigerate it for 1-2hours before serving to chill it thoroughly.