Sholezard (Saffron Rice Pudding)

Soak the rice in water.

Add 5 cups of water to a pot; add the rice and bring to a boil together.

While the rice is boiling, dissolve the starch completely in 1 cup of water.

Add the sugar and stir until dissolved.

Add the currants, pine nuts, saffron (diluted in hot water), and a few cloves; stir well.

Add the dissolved starch and cook until the mixture thickens.

Pour into bowls, chill in the refrigerator for 30 minutes, then garnish and serve.