SAFFRON RICE PUDDING -- SHOLEH ZARD
This is a dessert recipe from Iran. I have not tried it but posted it by request. You need to allow a few hours for the rice to soak.
Provided by Sackville
Categories Dessert
Time 3h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Sprinkle each quarter with the remaining 3 tbsp of pistachios and decorate with whole almonds.
- Refrigerate for at least 2 hours or until the pudding is chilled and firm.
- Serve directly from the bowl.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Jack Graves Jr
[email protected]The rice pudding was a bit too runny for my taste. I would cook it for a few minutes longer next time.
Cadnan Aadan
[email protected]This rice pudding is a bit too sweet for my taste. I would reduce the amount of sugar next time.
Yolands Yo,yo
[email protected]I didn't have any saffron on hand, so I used turmeric instead. It gave the rice pudding a beautiful yellow color.
Baby Skipper
[email protected]I'm allergic to nuts, so I substituted ground almonds for the pistachios. It turned out just as good.
Alinur Rahman
[email protected]This rice pudding is the perfect comfort food. It's warm, creamy, and delicious.
April Swilley
[email protected]I love that this rice pudding is made with simple, wholesome ingredients.
Emma Devereux
[email protected]This rice pudding is a great make-ahead dessert. I made it the day before my party and it was even better the next day.
Chukwudi Favour
[email protected]I'm not much of a cook, but I was able to follow this recipe easily. The rice pudding turned out great!
Mya Gonzales
[email protected]I made this rice pudding for a dinner party last night, and it was a huge success. Everyone raved about it.
Chipotle 2020
[email protected]This rice pudding is a bit time-consuming to make, but it's worth it. The end result is a truly special dessert.
ali mushtaq
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of saffron. But I'm so glad I did! The saffron flavor is very mild and delicate, and it pairs perfectly with the creamy rice.
Bidan debnath
[email protected]This is the best rice pudding I've ever had. The saffron gives it a beautiful golden color and a subtle but distinctive flavor.
George, Just George
[email protected]I've made this rice pudding several times now, and it's always a hit. My family and friends love it.
Susie Carlson
[email protected]This saffron rice pudding is divine! The texture is creamy and smooth, and the flavor is rich and aromatic. I followed the recipe exactly, and it turned out perfectly.