IRANIAN SAFFRON RICE PUDDING (SHOLEH ZARD) (DAIRY FREE & GLU
This beautiful traditional Persian dessert is now a favorite of ours. This version is not overly sweet. Saffron, one of the most precious and most expensive spices in the world gives this pudding it's beautiful golden colour and rewarding flavour. Recipe by Nahal Lovessert, modified from http://www.lovescool.com. I never would have imagined a rice pudding without milk could be so good!
Provided by UmmBinat
Categories Breakfast
Time 2h10m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
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!
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skyler howell
[email protected]This is the best rice pudding recipe I've ever tried. It's so easy to make and it always turns out perfect. I highly recommend it!
Niamat Yar
[email protected]I made this rice pudding for my family and they loved it! It's a great recipe for a special occasion.
Subol Chandra
[email protected]This rice pudding is the perfect way to end a meal. It's light and refreshing, and the saffron gives it a beautiful golden color.
Oshaqueali Jaan
[email protected]I'm not a big fan of rice pudding, but this recipe changed my mind. It's so flavorful and delicious.
Ninarinah Zauja
[email protected]This is my go-to recipe for rice pudding. It's always a crowd-pleaser.
Sumon Maruf
[email protected]I love the creamy texture of this rice pudding. It's the perfect comfort food.
Toariz Khan
[email protected]This recipe is a keeper! It's so easy to make and it always turns out perfect.
Md Rayhan Islam
[email protected]I made this for a dinner party and it was a huge hit! Everyone loved it.
Meraj Hossain
[email protected]This is one of the best rice puddings I've ever had. The saffron and rose water give it a unique and delicious flavor.
Luci Camacho
[email protected]I've never had Iranian saffron rice pudding before, but I'm so glad I tried this recipe. It was absolutely delicious! The rice was cooked perfectly, and the saffron and cardamom gave it a wonderful flavor.
Rafaqat
[email protected]This Iranian saffron rice pudding was a delight to make and even better to eat! The flavors were rich and complex, and the texture was perfectly creamy. I will definitely be making this again.