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SHOLEH ZARD – Persian Saffron Rice Pudding
Course dessert
Cuisine persian
Prep Time
10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
For Garnishing:
Course dessert
Cuisine persian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
For Garnishing:
Instructions
  1. Wash rice with running water to remove starch and grit out. Repeat 2-3 times till you get clear water.
  2. Strain the rice in a rice strainer and keep aside.
  3. In a deep non stick wok heat water. Add rice into it and bring it to boil, removing the white froth.
  4. Now simmer the gas flame, cover the lid and allow the rice to cook for about 15 mins or untill soft.
  5. While the rice is cooking combine saffron and hot milk/water in a small bowl and keep aside.
  6. After the rice is cooked add sugar and stir constantly for about 10-15mins.
  7. As soon as the rice turns sticky add saffron, ground almond, cardamom powder, rose water and unsalted butter or ghee. Combine all together nicely.
  8. Cover the lid and simmer on low heat for 45 minutes, stirring occasionally until mixture has thickened to a pudding.
  9. Pour the Saffron rice pudding into a shallow serving dish or spoon into individual serving bowls.
  10. Garnish with cinnamon powder, chopped almonds and pistachios.
  11. Chill in refrigerator until set for almost 2 hours.
  12. Serve Chilled !!!
Recipe Notes


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