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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
1 1/2
cups
Basmati Rice
8
cups
Water
1/4
tsp
Salt
3
cups
Sugar
Granulated
1/4
cup
Ghee Unsalted butter
/
1/4
tsp
Saffron
– , crushed
2
tbsp
milk water
Hot / hot
4
tbsp
Almond
– , ground
1
tsp
Cardamom
– , ground
1/4
cup
Rose Water
For Garnishing:
4
tbsp
Almonds
– , chopped
2
tbsp
Pistachios
– , chopped (optional)
2
tsp
Cinnamon
Powder
Course
dessert
Cuisine
persian
Prep Time
10
minutes
Cook Time
20
minutes
Servings
serving
Ingredients
1 1/2
cups
Basmati Rice
8
cups
Water
1/4
tsp
Salt
3
cups
Sugar
Granulated
1/4
cup
Ghee Unsalted butter
/
1/4
tsp
Saffron
– , crushed
2
tbsp
milk water
Hot / hot
4
tbsp
Almond
– , ground
1
tsp
Cardamom
– , ground
1/4
cup
Rose Water
For Garnishing:
4
tbsp
Almonds
– , chopped
2
tbsp
Pistachios
– , chopped (optional)
2
tsp
Cinnamon
Powder
Instructions
Wash rice with 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.
In a deep non stick wok heat water. Add rice into it and bring it to boil, removing the white froth.
Now simmer the gas flame, cover the lid and allow the rice to cook for about 15 mins or untill soft.
While the rice is cooking combine saffron and hot milk/water in a small bowl and keep aside.
After the rice is cooked add sugar and stir constantly for about 10-15mins.
As soon as the rice turns sticky add saffron, ground almond, cardamom powder, rose water and unsalted butter or ghee. Combine all together nicely.
Cover the lid and simmer on low heat for 45 minutes, stirring occasionally until mixture has thickened to a pudding.
Pour the Saffron rice pudding into a shallow serving dish or spoon into individual serving bowls.
Garnish with cinnamon powder, chopped almonds and pistachios.
Chill in refrigerator until set for almost 2 hours.
Serve Chilled !!!
Recipe Notes
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