Sholeh Zard - Saffron Rice Pudding

Ingredients

• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 4 cups (950ml) water 4 cups (950ml) water
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1/4 cup (60ml) rosewater 1/4 cup (60ml) rosewater
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 cup (30g) slivered almonds 1/4 cup (30g) slivered almonds
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 2g, 0.2g
• Carbohydrates (total, sugars): 70g, 40g
• Protein: 4g
• Fiber: 1g
• Salt: 0.01g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear.
2. 2.
   In a large pot, bring the water to a boil and add the rinsed rice. Cook over medium heat for 30 minutes, stirring occasionally.
3. 3.
   In a small bowl, dissolve the saffron threads in 2 tablespoons of hot water.
4. 4.
   Add the saffron mixture, sugar, rosewater, and ground cardamom to the pot. Stir well to combine.
5. 5.
   Reduce the heat to low and simmer for an additional 30 minutes, or until the rice has completely broken down and the mixture has thickened.
6. 6.
   Remove from heat and let the pudding cool for 10 minutes.
7. 7.
   Serve the Sholeh Zard in individual bowls, garnished with slivered almonds and a sprinkle of ground cinnamon.

Treat your ingredients with care...

• Saffron — To enhance the flavor and color, soak the saffron threads in hot water for at least 10 minutes before adding them to the pudding.
• Rosewater — Use a high-quality rosewater to ensure a fragrant and authentic taste.
• Slivered almonds — Toast the slivered almonds in a dry pan over medium heat until they turn golden brown for an extra crunch.

Tips & Tricks

• For a creamier texture, you can add a splash of milk or coconut milk to the pudding while it simmers.
• Adjust the sweetness according to your preference by adding more or less sugar.
• To make the dish more festive, decorate the top with edible rose petals or pistachios.
• Leftover Sholeh Zard can be refrigerated and enjoyed cold as a refreshing dessert.

Serving advice

Serve Sholeh Zard warm or chilled, depending on your preference. It pairs well with a sprinkle of ground cinnamon on top and a cup of Persian tea.

Presentation advice

Present the Sholeh Zard in individual bowls, garnished with slivered almonds and a dusting of ground cinnamon. The vibrant golden color of the pudding will be visually appealing and inviting.