Crumbly rice with saffron, raisins and pistachios

Pour 2.5 tablespoons of saffron with boiling water, let it sit for 10-15 minutes, and strain.

In a thick-walled pot, bring 2 cups of water to a boil, add rinsed rice, salt, add a cinnamon stick and clove buds, bring to a boil again and simmer covered for 20 minutes.

Then remove the pot from heat and let the rice sit covered for 5 minutes.

In a small pot, mix saffron water, coarsely crushed cardamom seeds, and brown sugar. Place the pot over medium heat and cook, stirring until the sugar dissolves.

Reduce the heat slightly and boil the resulting syrup for another minute. Rinse the raisins.

Pour the syrup into the rice porridge and cover the pot with a lid.

Heat the clarified butter in a saucepan until hot but not smoking, and fry the pistachios and raisins until the nuts turn golden.

Pour the oil with pistachios and raisins into the porridge and gently fluff the rice with a cooking fork.

Place the porridge on a wide plate and garnish with chopped pistachios.