Sholezard - Iranian Saffron Rice Pudding

6:19 AM

I've tried this for the first time while in Tehran,I think it was during the Ramadan time and it was a new experience for me seeing all these little stalls set up just for this period and cook for the people that were fasting.

1 cup long grain rice
8-10 cups water, divided
1 cup white sugar or less,according to your taste
1/3 cup rose water
1/4 teaspoon saffron if using Iranian,for another one I'm not sure about the amount
2 tablespoons blanched slivered almonds
2 tablespoons ground pistachios (garnish, it looks beautiful and tastes good with it)
1 tablespoon ground cinnamon (garnish)

Wash ricewater to remove all of the starch. Bring rice and water boil in a large pot.
 Reduce heat to medium-low and cook until soft but notmushy, about 30 minutes. Add sugar, rose water and saffron.
Cook, stirring often to prevent sticking on bottom, until rice breaks up and isconsistency of polenta, 15 to 20 minutes.
Turn into serving bowls and garnish with almonds,pistachios and cinnamon.

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