In a small bowl, soak the saffron threads in 2 tablespoons of warm milk for about 10-15 minutes. This will allow the saffron to release its beautiful color and aroma.

In a heavy-bottomed saucepan, combine the rice and 2 cups of water. Bring to a boil, then reduce the heat and simmer until the rice is cooked and the water is absorbed. This should take about 15-20 minutes.

Add the milk and sugar to the cooked rice. Stir well and bring the mixture to a gentle simmer over medium-low heat. Cook for about 20-25 minutes, stirring occasionally, until the pudding thickens to your desired consistency.

Stir in the saffron-infused milk, vanilla extract, and cardamom powder. Cook for another 5 minutes, allowing the flavors to meld together.

Remove the pudding from the heat and let it cool slightly. Garnish with slivered almonds, chopped pistachios, and rose petals. You can serve it warm or chilled.