SholehZard

‫شعله زرد‬

(Sholeh Zard)

Saffron Rice Pudding

Ingredients

• 2 Cups Basmati Rice
• 6-8 Cups Water
• 2-4 Cups Sugar (to taste)
• 1 Tbsp Saffron
• 3 Tbsp Hot Water
• 1⁄4 Cup Butter
• 1⁄4 Cup Rose Water
• 1 Tbsp Cinnamon
• 1⁄4 Cup Slivered Almonds
• 2 Tablespoons Pistachios, Slivered or Chopped (Optional)

Directions

1. Put the rice in a large bowl and rinse with cold water until the water is mostly clear (usually 3 times) draining the starchy water with each rinse.
2. Put the rice and water in a pot and bring to a boil, skimming the top to remove excess starch a couple times while cooking. Cook for 20-30 minutes or until the rice is tender.
3. Add sugar while stirring constantly, it will thicken like a custard. When the mixture comes to a gentle boil, reduce the heat to low.
4. In a mortar and pestle grind the saffron with 1 tsp of sugar. Then add the hot water to dissolve the sugar and saffron and add this mixture to the pot.
5. Stir in the butter.
6. (Optional) If you prefer a smoother rice pudding, a hand blender can be used to smooth the mixture out at this point.
7. Stir the mixture over low heat until it is at the desired thickness.
8. Add the rose water and the almonds and mix well. Note that most of the rose water will evaporate so stir quickly to incorporate.
9. Pour into shallow pan and decorate the top with cinnamon and pistachios. Let cool and serve.
10. This is typically served at room temp or out of the refrigerator.