SHOLEH ZARD (PERSIAN RICE PUDDING)
This cozy dessert from Sara Mardanbigi and Edgar Rico, the owners of Nixta Taqueria in Austin, Texas, is a take on sholeh zard, a loose, heavily spiced Persian rice pudding Ms. Mardanbigi grew up eating. It also borrows influence from the Mexican arroz con leche of Mr. Rico's childhood. Their take is warm and smoky with black cardamom and saffron, velvety from egg yolks and butter, and has a savory finish. It calls for arborio rice instead of the usual basmati to add a slight chew, and strawberry powder instead of rosewater to provide similar floral notes with a punch of acid.
Provided by Priya Krishna
Categories custards and puddings, dessert
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Bring 4 cups of water to a hard boil in a Dutch oven or other large pot over high heat. Add the rice and let it boil, stirring regularly, until the grains begin to soften around the edges but are still crunchy in the center, 1 to 2 minutes. Strain the rice, but do not rinse it. Rinse the pot with cold water to cool it down, then return it to the stove.
- To the rinsed pot, add the milk, cream, sugar, vanilla, cinnamon stick, cardamom, turmeric, saffron water and kosher salt. Bring to a gentle boil over medium heat, stirring occasionally. You may be tempted to turn the heat up to make it boil faster - resist this urge. The goal is to let the spices slowly infuse the milk and cream, like a tea, for deep flavor.
- Slowly stir in the rice, making sure the grains are all well coated. Cover, turn the heat down to low, and simmer, stirring a few times to make sure the grains don't stick to the bottom, until the mixture has the consistency of a loose pudding, 35 to 45 minutes. It should be thick enough to coat the back of a spoon, with the rice maintaining a slight chew.
- Add the cubes of butter a few at a time, stirring to incorporate fully between each addition. Remove from the heat and let cool until warm, stirring regularly, about 5 minutes. Stir in the egg yolks, one at a time. The consistency should be velvety.
- Divide the sholeh zard among bowls, and divide the ground cinnamon, strawberry powder and pistachios - in that order - over the top of each one. The strawberry powder should be the thickest layer, covering the entire surface. Crown the bowls with a light sprinkling of flaky salt and serve.
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Zachery MacArthur
[email protected]This Sholeh Zard recipe is a winner! It's the perfect combination of sweet and savory, and the texture is amazing. I will definitely be making this again and again.
Paula Mendes
[email protected]I'm always looking for new and exciting desserts to try, and this Sholeh Zard recipe definitely fit the bill. It was so easy to make and the flavor was incredible. I will definitely be making this again.
Kenneth ebem
[email protected]This is a great recipe for a crowd. I made it for a party and it was a huge hit. Everyone loved the Sholeh Zard and I got so many compliments.
Daniel Prelipceanu
[email protected]I made this for my family and they loved it! The Sholeh Zard was the perfect dessert for a warm summer night. It was light and refreshing, and the flavor was just right.
KatherineL_
[email protected]This recipe is a keeper! The Sholeh Zard was so easy to make and it turned out perfectly. The flavor was amazing and the texture was so creamy. I will definitely be making this again and again.
Jose Lujan
[email protected]I'm not a big fan of rice pudding, but this recipe changed my mind. The Sholeh Zard was so creamy and flavorful, and the saffron gave it a really unique flavor. I will definitely be making this again.
Joseph Gachura
[email protected]This is a great recipe for a special occasion dessert. It's elegant and delicious, and it's sure to impress your guests.
paul omachi
[email protected]I love the simplicity of this recipe. It's made with just a few ingredients, but the flavor is incredible. I especially love the addition of saffron, which gives the dish a beautiful golden color.
Suneel Ayer
[email protected]This was my first time making Sholeh Zard and it turned out amazing! The instructions were clear and easy to follow. The pudding was the perfect consistency and the flavor was out of this world. I will definitely be making this again.
Rasad Ahmed
[email protected]I've tried many Sholeh Zard recipes before, but this one is by far the best. The rice cooked perfectly and the pudding was so creamy and flavorful. I will definitely be making this again!
aymen apdo
[email protected]This recipe was easy to follow and turned out great! I made it for a potluck and it was a hit. Everyone loved the sweet and nutty flavor.
Shahnur Islam
[email protected]Sholeh Zard was a delight to make and even better to eat! The flavors were perfectly balanced and the texture was creamy and smooth. I especially loved the addition of saffron, which gave the dish a beautiful golden color and a subtle floral aroma.