Mashhadi Digcheh

The traditional cuisine is tried in Mashhad, especially during the mourning months of Muharram and Safar.
Ingredients
Broken rice, 500 g
Sugar, 500 g
Cardamom, ground, 30 g
Milk, 3 liters
Saffron, and Silvered pistachios for garnishing
Directions
Soak rice in water for 2 hours. Then strain and drain water. Mix with milk in a big mixing bowl and then transfer to a pot. Allow it to cook over the medium heat 2 to 3 hours. Once it is boiling, keep stirring to avoid sticking.
Once the mixture gets thickened , add in sugar and ground cardamon. Stir well to dissolve sugar. Make sure to keep stirring to prevent the content from sticking.
Crystalline sugar should be dissolved thoroughly. At the end, put the lid and cook for another one hour just like making rice. The heat should be very low in this stage. Once ready, remove to a round platter and decorate with sliced pistachios and brewed saffron on top. You can let it cool and cut into wedges. Bon Appetit!