Shahi Saffron Pistachio Kheer

Method

1. Rinse the rice three times and soak it for 20 min, then drain it, put it in a plastic bag and roll gently with a rolling pin to break each grain into 2 or 3 pieces. Broken rice releases starch faster and makes a much creamier kheer. Warm about 2 tablespoons of the milk and soak the saffron in it. Crush the cardamom seeds finely, discarding the pods.

   Add in this stepSaffron threads 2 pinchWhole milk 35 ml

2. Melt the ghee in a wide, heavy-based 20 cm pot over medium-low heat and toast the almonds, cashews and pistachios for 3 min. As soon as the almond edges turn light gold, tip the nuts onto a plate. Leave the ghee in the pot.

   Add in this stepGhee 1½ tspSliced almonds 12 gCashews, halved 10 gUnsalted pistachios, thinly sliced 15 g

   medium-low heat

3. Pour the rest of the milk into the same pot and bring it to the boil over medium-high heat, stirring. Once it boils (8 min), turn down to medium heat and reduce for 15 min, until it has lost about a quarter of its volume. Scrape the milk skin that forms on the sides back into the pot; it adds a toasty, caramel richness and body.

   Add in this stepWhole milk 665 ml

   medium-high heat→medium heat

4. Add the broken rice, turn down to medium-low heat and simmer for 28 min, scraping the bottom every 2 minutes. Move on when the grains have almost melted and the whole pot looks like thick cream.

   Add in this stepBasmati rice 30 g

   medium-low heat

5. Stir in the sugar, cardamom, saffron milk and cream and simmer on low heat for 6 min more, stirring. It is ready when it turns a deep golden cream colour and coats the back of a spoon. Do not let it boil hard once the cream is in.

   Add in this stepSugar 40 gGreen cardamom pods 4Double or heavy cream (35% fat or more) 60 ml

   low heat

6. Turn off the heat and stir in the rose water and half the toasted nuts; heat drives off the rose aroma, so always add it off the heat. Spoon into bowls, top with the remaining nuts and serve warm, or chill for at least 2 hours.

   Add in this stepRose water ½ tsp