Kheer

Place rice in a fine strainer, and rinse under running water until water runs clear; drain thoroughly. Heat butter in a 10" skillet over medium heat; add rice, saffron, and cardamom, and cook, stirring until lightly toasted, about 2 minutes.

Add milk, and cook, stirring occasionally, until milk is reduced by half and rice is tender, about 1 hour and 20 minutes. Add light brown sugar, almonds, and half the pistachios, and cook, stirring, until sugar dissolves, about 2 minutes.

Transfer to a serving bowl, and garnish with remaining pistachios before serving.