Saffron Rice Pudding
(Sholeh zard)
This easy-to-make, high-calorie dish is often distributed to the homeless and poor as alms during religious ceremonies. Also, if Iranians make a wish that comes true, they often make sholeh zard and give it away in thanks.
-
- 1 cup short grain rice
- 10 cups water
- 3½ cups sugar
- 1/4 cup unsalted butter or corn oil
- 1/2 cup slivered almonds
- 1/2 teaspoon ground saffron threads, dissolved in 2 tablespoons hot water
- 1 teaspoon ground cardamom
- 1/2 cup rose water
- 2 tablespoons rice flour, dissolved in 2 cups water
- GARNISH
- 2 teaspoons ground cinnamon
- 2 teaspoons slivered almonds
- 2 teaspoons slivered or chopped unsalted pistachios
- Pick over and wash the rice.
- Combine the rice with 8 cups of water in a large pot and bring to a boil, skimming the foam as it rises. Cover and simmer for 35 minutes over medium heat until the rice is quite soft.
- Add the sugar and 2 more cups of warm water and cook for 25 minutes longer, stirring occasionally.
- Add the butter, almonds, saffron water, cardamom, and rose water and mix well. Cover and simmer over low heat for 20 minutes.
- Add the dissolved rice flour and cook uncovered over low heat for another 20 minutes or until the rice mixture has thickened to a pudding.
- Spoon the pudding into individual serving dishes or a large bowl. Decorate with cinnamon, almonds, and pistachios.
- Chill the pudding in the refrigerator for at least 1/2 hour and serve it cold. NUSH-E JAN!
Servings: 8, Prep Time: 5 min., Cooking Time: 1¾ hours plus ½ hour refridgeration.
From "A Taste of Persia" by Najmieh K. Batmanglij
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