Mulhammar

Rinse the basmati rice thoroughly under cold water until the water runs clear, then soak it in cold water for 30 minutes and drain well.

In a small bowl, steep the saffron threads in 2 tablespoons of warm water and let them bloom for at least 10 minutes to release their color and aroma.

Bring the measured water to a boil in a large pot, then add the salt and drained rice, cooking over medium-high heat until the rice is parboiled and just tender.

Drain the parboiled rice and return it to the pot, then pour the bloomed saffron water, rose water, and sugar evenly over the rice.

Add the lightly crushed cardamom pods to the rice mixture and stir gently to distribute all the aromatics and sweeteners evenly throughout.

Place the pot over very low heat, cover tightly with a lid, and allow the rice to steam until fully cooked and fragrant, forming a golden crust on the bottom.

Remove the pot from heat and let it rest, covered, for 5 minutes, then gently fluff the rice with a fork before serving.