Preparation :Cook rice with 3 1/3 cups of water over low heat for 30 minutes or until tender. Dissolve starch in ½ cup of cold water in a bowl. Blend into rice stirring constantly and mixing well. Cook over low heat for 5 minutes stirring constantly. Reduce heat. Place saffron and ½ cup of water in a small saucepan. Boil 5 minutes; strain. Stir in rice. Add sugar mixing well. Cook over very low heat for 1 minute or until sugar is dissolved. Remove from heat. Stir in rose water. Pour into individual dessert bowls or cups. Cool and sprinkle with currants, chopped hazelnuts and pomegranates seeds. Serve chilled.
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