Sholeh Zard: Saffron Infused Rice Pudding
By: Bita
Published: Thursday, February 3, 2011 - 8:40am

Ingredients




1 cup rice –I use basmati but any rice will do
7 cups water
1 cup sugar
5 tablespoons butter
1/2 cup slivered almonds
1/2 teaspoon saffron dissolved in some boiling water
1 teaspoon cardamom powder
1/2 cup rose water
Garnish:
Cinnamon
Almonds
Candied Orange peel
Pistachios
Edible rose pedals

Preparation

1 Wash the rice with cold water several times. Until the water is clear. 2 In a heavy bottom pot, add the rice and 5 cups water. Bring to a boil. 3 It is recommended that you skim the foam off the top as it rises. 4 Cover and let it simmer on medium heat for about a half hour. 5 Once the rice has softened, add 2 more cups of water and the sugar. 6 Cover and cook for 30 more minutes, stirring occasionally to make sure the sugary rice is not sticking to the bottom of the pot. 7 Add the almonds, saffron water, butter, cardamom powder, and rose water. 8 Mix and cover on low heat for another half hour. 9 Check to see if it has become thick. 10 Remove lid and on low heat cook until the mixture becomes pudding-like. 11 At this point, you can ladle some either into individual heat resistance dishes or into a larger serving dish. 12 Decorate. 13 Cool in fridge and serve cold.

About


A brilliantly golden rice pudding infused with such inviting ingredients that I do not find it far fetched to suggest that it yields great amounts of enchantment. This centuries old dish is about as comforting as food gets. With ingredients like saffron, rose water, cinnamon, and cardamom involved in the making of this fantastically fragrant dessert, I am sure you can imagine it being not only nourishing to your soul, but a therapeutic experience.