Saffron Rice Pudding -- Sholeh Zard

Recipe by Sackville
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READY IN: 3hrs
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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