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    You are in: Home / Recipes / Saffron Rice Pudding -- Sholeh Zard Recipe
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    Saffron Rice Pudding -- Sholeh Zard

    Average Rating:

    2 Total Reviews

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    • on February 18, 2010

      I've made this recipe many times and it's always a hit. I first tried sholeh zard years ago at an international fair and became obsessed with it, so once I found this recipe, it became a firm favorite. Using water and butter rather than milk makes it simultaneously creamy yet light; the slivered almonds give it a great texture; and the flavor combination of cinnamon and rose water is just fantastic. I could seriously eat this all day long. It's also really easy to make - aside from needing to give it the occasional stir, it pretty much monitors itself, so as long as you don't have the heat up too high, you shouldn't have problems with it sticking as the rice dissolves. Incidentally, I've also seen sholeh zard decorated with fresh pomegranate seeds, along with the cinnamon, pistachios and almonds.

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    • on September 19, 2009

      I used 1 cup sugar for 1 cup rice though not with this exact recipe and it was sweet enough for us.

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    Nutritional Facts for Saffron Rice Pudding -- Sholeh Zard

    Serving Size: 1 (231 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 292.9
    Calories from Fat 100
    Total Fat 11.1 g
    Saturated Fat 5.2 g
    Cholesterol 20.3 mg
    Sodium 2430.5 mg
    Total Carbohydrate 47.3 g
    Dietary Fiber 1.0 g
    Sugars 33.7 g
    Protein 2.6 g

    The following items or measurements are not included:

    rose water


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