Soak saffron threads in rosewater and set aside for saffron to release its color.

Place sugar in a saucepan over moderate heat and stir until it melts. Make sure not to burn the sugar.

Pour 4 cups of warm water over the melted sugar then add in the cardamom pods and cinnamon stick.

When the mix begins to boil add in rice and stir to prevent it from sticking to the pan. Cook until rice is partially cooked. Remove the rice from heat and drain in a colander.

Put the rice back into the saucepan and pour in melted butter then sprinkle with the rosewater-saffron mixture.

Simmer with the lid on over very low heat until the rice is cooked.

When the rice is done, separate the rice grains from each other and place in a serving platter.

Before serving, melt butter for serving then add in cardamom pod and pour over the rice.