Best 2 Saffron Rice Pudding Sholeh Zard Recipes

SAFFRON RICE PUDDING -- SHOLEH ZARD

Steps:

• Start a few hours ahead of time by preparing the rice by picking out any dark or discoloured grains and then washing in a colander until the water runs clear.
• Place the rice in a large bowl or pot with the salt and enough cold water to cover by an inch and soak for about 2 hours.
• Drain the rice, then bring the 2 quarts water to a boil over a high heat.
• Stirring constantly, pour the rice in a slow thin stream.
• Turn the heat down very low and simmer uncovered for 30 minutes.
• Stir in the sugar, then add the butter and saffron mixture and continue stirring until the sugar dissolves, the butter has melted and the rice is bright yellow.
• Stir in the slivered almonds and 1 tbsp of the pistachios and, stirring frequently, cook for 30 minutes longer or until the mixture can hold its shape almost solidly in the spoon.
• Stir in the rose water and ladle the mixture into a large, heatproof serving bowl.
• Spread it out with a spatula and sprinkle the top with two thin crossing lines of cinnamon to divide it into quarters.
• Sprinkle each quarter with the remaining 3 tbsp of pistachios and decorate with whole almonds.
• Refrigerate for at least 2 hours or until the pudding is chilled and firm.
• Serve directly from the bowl.

IRANIAN SAFFRON RICE PUDDING (SHOLEH ZARD) (DAIRY FREE & GLU

Steps:

• Wash rice. Rinse and drain the rice several times until the water runs clear. Add the rice to a large, heavy-bottomed saucepan.
• Add 8 cups of water to the pot and partially cover with a lid. Bring the rice to a boil over medium heat, occasionally skimming the foam off the top.
• Put saffron into 2 tbs warm water and set aside.
• Once rice is soft and boiling (approximately 30 minutes), add sugar and stir gently to dissolve. Add an additional 2 cups of water and stir to combine. Keep the rice partially covered and continue to cook over a medium-low heat for approximately 20 more minutes. Stiring occasionally.
• Put canola oil, rose water and the ground saffron threads along with their water into the rice and stir thoroughly to combine. Continue to cook, partially-covered, for another 20 minutes over low heat.
• Remove the lid and stir well. The mixture should start to look like a thick pudding-like cream; all the water should be boiled out at this point. Feel free to add more saffron to taste. The more saffron you add the richer the flavor and color of the pudding will be.
• Add the blanched slivered almonds and continue cooking over medium-low heat until a pudding-like texture develops (approximately 30 more minutes).
• Once thickened, remove the pot from the stove and pour the Sholeh Zard into a large, shallow plate and let it cool*. Once the top has dried into a thin, yet hard, layer you can decorate with the cinnamon and pistachios in a pretty pattern.
• Once cool, place the plate, covered into the refrigerator and continue chilling until the pudding has transformed into a jello-like consistency.
• *Optional serving styles: The pudding also tastes great warm (right after it's done cooking).
• Which ever way you choose, we like both you may now serve the tastiest dessert along with a nice cup of tea.
• Enjoy!