Combine saffron, cardamom and rosewater in a small bowl. Let the saffron, cardamom, and rosewater meld. I then used a spoon to mash the saffron mixture into the sugar.
In a medium pot, bring water and salt to a boil. Meanwhile, rinse rice under cool water until water runs clear.
Add rice to boiling water and cook 8 minutes uncovered. Stir every few minutes. Drain.
Put rice back in pot and add saffron mixture over the top along with the melted ghee or butter. With the handle of a wooden spoon, poke a few holes in rice. Cover with lid and let steam over very low heat for about 20 minutes, or until tender. “