Saffron Rice Pudding - Sholeh Zard

Time

Prep 120 min · Cook 60 min · 180 min total

Difficulty

medium

1. 1

   Start a few hours ahead of time by preparing the rice by picking out any dark or discoloured grains and then washing in a colander until the water runs clear.

2. 2

   Place the rice in a large bowl or pot with the salt and enough cold water to cover by an inch and soak for about 2 hours.

   120 min
3. 3

   Drain the rice, then bring the 2 quarts water to a boil over a high heat. Stirring constantly, pour the rice in a slow thin stream.

4. 4

   Turn the heat down very low and simmer uncovered for 30 minutes. Stir in the sugar, then add the butter and saffron mixture and continue stirring until the sugar dissolves, the butter has melted and the rice is bright yellow.

   30 min
5. 5

   Stir in the slivered almonds and 1 tbsp of the pistachios and, stirring frequently, cook for 30 minutes longer or until the mixture can hold its shape almost solidly in the spoon.

   30 min
6. 6

   Stir in the rose water and ladle the mixture into a large, heatproof serving bowl. Spread it out with a spatula and sprinkle the top with two thin crossing lines of cinnamon to divide it into quarters.

7. 7

   Sprinkle each quarter with the remaining 3 tbsp of pistachios and decorate with whole almonds.

8. 8

   Refrigerate for at least 2 hours or until the pudding is chilled and firm. Serve directly from the bowl.

   120 min

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.