Sholeh zard شله‌زرد

Name: Sholeh zard
Total time: 90 min
Yield: 6
Cuisine: Persian
Ingredients: 200 g basmati rice; 1500 ml water; 200 g sugar; 1 pinch saffron threads, ground and dissolved in 4 tbsp hot water; 50 ml rose water; 30 g butter; ½ tsp ground cardamom; 2 tbsp flaked almonds; 1 tsp cinnamon; 1 tbsp pistachios, chopped

A golden saffron rice pudding with rose water, cinnamon and almonds. Traditionally cooked as nazri and shared with neighbours.

⏱ 90 min · vegetarian

Ingredients

265 g basmati rice
2000 ml water
265 g sugar
1¼ pinch saffron threads, ground and dissolved in 4 tbsp hot water
65 ml rose water
40 g butter
¾ tsp ground cardamom
2¾ tbsp flaked almonds
1¼ tsp cinnamon
1¼ tbsp pistachios, chopped

Method

Wash the rice and bring it to the boil with the water. Cook over low heat for 40 minutes until the rice is very soft and creamy, stirring now and then.
Stir in the sugar and cook for another 15 minutes.
Add the saffron water, rose water, butter, cardamom and almonds and leave over the lowest heat for 10 minutes.
Pour into bowls and let cool.
Decorate with cinnamon (traditionally in patterns or lettering), pistachios and almonds.