Sholeh Zard Recipe - Persian Saffron Rice Pudding

Name: Sholeh Zard Recipe - Persian Saffron Rice Pudding
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1 ½ cup Basmati Rice (1 1/2 cup Basmati rice); 8 cup Water (8 cups Water + 2 tablespoons Water (or milk)); 0 pieces Table Salt (Salt to taste); 3 cup Icing Sugar (3 cups Icing Sugar); ¼ cup Clarified Butter (1/4 cup Ghee); ¼ tsp Saffron (1/4 teaspoon Saffron strands); 4 tbsp Almond Flour (4 tablespoon Almond Meal (Badam Powder)); 1 tsp Ground Cardamom (1 teaspoon Cardamom Powder (Elaichi)); ¼ cup Rose Water (1/4 cup Rose water); 4 tbsp Almond (4 tablespoons Whole Almonds (Badam) chopped); 2 tbsp Pistachios (2 tablespoons Pistachios chopped (optional)) — optional; 2 tsp Cinnamon (2 teaspoons Cinnamon Powder (Dalchini))

Sholeh Zard Recipe - Persian Saffron Rice Pudding - Dessert Recipes (Middle Eastern)

30 minMiddle Eastern

Servings4

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1To begin preparing the Sholeh Zard Recipe, wash rice in running water to remove starch and grit out. Repeat 2-3 times till you get clear water. Strain the rice in a rice strainer and keep aside.
2In a deep kadai, heat water. Add rice into it and bring it to boil, removing the white froth.
3Now simmer the gas flame, cover the lid and allow the rice to cook for about 15 mins or until soft.
4While the rice is cooking combine saffron and hot milk/water in a small bowl and keep aside.
5After the rice is cooked add sugar and stir constantly for about 10-15 minutes.
6As soon as the rice turns sticky add saffron, ground almond, cardamom powder, rose water and unsalted butter or ghee.
7Combine well. Cover the lid and simmer on low heat for 45 minutes, stirring occasionally until the mixture has thickened to a pudding consistency.
8Chill the saffron rice pudding in the refrigerator until set for almost 2 hours.
9Serve the Sholeh Zard Recipe | Persian Saffron Rice Pudding for dessert after weekend dinner of Khoresht Fesenjan Recipe and Modur Pulao.