Sholezard, a delectable saffron rice pudding. We are excited to share this authentic recipe that showcases the brilliance of saffron. So, let's delve into the aromatic spices and captivating colours of Persian cuisine and uncover the magic of Sholezard!
Ingredients:
- 1 cup white rice
- 4 cups water
- 2 cups sugar
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- A pinch of Maha saffron threads (approximately 1/4 teaspoon)
- 1/4 cup slivered almonds
- 1/4 cup pistachios (chopped)
Method:
- Rinse the white rice under cold water until the water runs clear. In a large pot, add the rinsed rice and water. Bring it to a boil over medium heat, then reduce the heat to low and let the rice cook until it becomes soft and tender. This usually takes about 30 minutes.
- Once the rice is cooked, drain any excess water and return the pot to the stove. Add sugar, ground cardamom, ground cinnamon, and a pinch of saffron threads to the pot. Mix well to ensure the flavors are evenly distributed.
- Increase the heat to medium-low and continue to cook the rice mixture, stirring constantly, until it thickens to a pudding-like consistency. This process may take approximately 20-30 minutes. Be sure to keep a close eye on it and stir frequently to prevent the rice from sticking to the bottom of the pot.
- Remove the pot from heat and let the Sholezard cool for a few minutes.
- Transfer the Sholezard to a serving dish or individual bowls. Garnish with slivered almonds, chopped pistachios, and a sprinkle of saffron threads for a touch of elegance.
- Serve the Sholezard chilled or at room temperature.
