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Sholeh Zard - Saffron Rice Pudding with Pistachios

Rice cooked in plenty of water until it falls apart. Saffron for colour, rose water for scent, pistachios for bite.

Sholeh Zard - Saffron Rice Pudding with Pistachios

Ingredients

Instructions

  1. Wash the rice and cook in plenty of water over low heat for about 45 minutes until the grains fall apart. Stir occasionally.
  2. Stir in the sugar and simmer for another 15 minutes until the mixture thickens.
  3. Add saffron water and butter and stir in well. The colour turns deep yellow.
  4. Stir in the rose water last - it evaporates with long cooking.
  5. Pour into bowls and let cool until the surface is firm.
  6. Dust with cinnamon and scatter pistachios and almonds on top. Serve cold.

Safran wird erst gemörsert, dann eingeweicht

Whole threads release hardly any colour. Ground and left to steep in hot water, a third of a gram colours six portions deep yellow.

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