Saffron Rice Pudding Sholeh Zard
This traditional sweet dish is prepared for special occasions as well as for religious holidays and during the month of fasting ( Ramadan ). An elegant dessert of Persian origin with rosewater, saffron, pistachios and almonds.
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Ingredients
1 cup Basmati rice 2 cups sugar (may be adjusted to your liking)
2 pods cardamom Garnish: 2 tablespoons slivered almonds 2 tablespoons ground pistachios 1-2 tablespoons ground cinnamon |
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Preparation
Drain and place the rice in a large bowl, add 9 cups of water and soak the rice 2 hours. Cook rice uncovered until tender. This should take about one hour. Add sugar to the rice and cook for another half hour until the water and rice become dense. In the mean time be sure to stir the rice every so often so that it does not stick to the bottom.
Put saffron into 2 tbs warm water and set aside.Add saffron and rose water to the rice and continue to cook for another half hour. Add the slivered almonds and stir well for 3 minutes. Pour the rice pudding into a large serving bowl or several small bowls. Garnish with cinnamon, almonds and pistachios and let cool for at least an hour before serving.