Persian Saffron Rice Pudding (Sholeh zard)

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Persian Saffron Rice Pudding (Sholeh zard)

 

1 cup short grain rice

10 cups water

3 1/2 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 (middle eastern store)

2 tablespoons rice flour, dissolved in 2 cups water

 

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.

 

 

 

 

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