Zarda

Soak the rice for at least 2 hours and then strain it, discarding the water.

Add the soaked rice, 8 cups of water, and yellow food coloring to a cooking pot and bring to a boil.

Cook the rice on high till it's almost done, about 90% done, discard the water, and set the rice aside.

Crack open the cardamom just enough to release the seeds and lightly smash it to release the essential oils.

Add the cooking oil to the pot, and saute the cardamom (husk and seeds) and the cloves on high for a minute.

Lower the heat, add the rice, and toss it lightly in the oil.

Top it with the sugar, followed by the nuts and raisins and cover.

Uncover after 5 minutes and stir gently to coat all the rice with the sugar syrup.

Warm the 1/4 cup milk, add the saffron to it and pour this over the rice.

Seal the pot with foil, cover with the lid, and make sure your heat is set to the lowest setting.

After 20 minutes, uncover the pot, remove the foil, gently fluff the rice and serve.