Here’s a recipe for Sweet Potato and Rice Payesh (Pudding) in English:

Ingredients:

• 1 medium-sized sweet potato (peeled and grated)

1/4 cup rice (preferably basmati or any short-grain rice)

• 4 cups milk (full-fat)

• 1/2 cup sugar (adjust to taste)

• 1/4 teaspoon cardamom powder

• 2 tablespoons ghee (clarified butter)

• 10-12 cashews or almonds (chopped or whole)

• A pinch of saffron strands (optional)

• 1/2 teaspoon vanilla extract (optional)

Instructions:

1. Prepare the Rice:
   • Rinse the rice thoroughly and soak it in water for 15-20 minutes. Drain the water before cooking.

1. Cook Sweet Potato:
   • Heat ghee in a heavy-bottomed pan.

• • Add the grated sweet potato and sauté for about 3-4 minutes until it becomes soft and fragrant.

1. Cook Rice:
   • Add the soaked and drained rice to the pan with the sweet potato.

• • Stir well to mix and sauté for a couple of minutes.

1. Add Milk:
   • Pour in the milk and bring it to a boil.

• • Once it boils, reduce the heat to a simmer and cook for about 15-20 minutes, stirring occasionally. Let the rice and sweet potato cook until the milk reduces and thickens.

1. Add Sugar and Cardamom:
   • Add sugar and cardamom powder. Stir to combine.

• • Let the mixture simmer for another 5-7 minutes, or until it reaches a pudding-like consistency.

1. Garnish:
   • In a separate small pan, heat a little ghee and fry the cashews and almonds until golden brown.

• • Add the fried nuts and saffron (if using) to the payesh.

1. Finish:
   • Add vanilla extract for extra flavor if you prefer.

• • Stir everything well and cook for a minute or two. The payesh should be creamy and thick.

1. Serve:
   • Allow it to cool slightly before serving. You can serve it warm or chilled, depending on your preference.

Enjoy your delicious Sweet Potato and Rice Payesh family and child