Sholeh zard (saffron flavored rice pudding)

12 servings

Ingredients

Quantity Ingredient
2 quarts Water
1 cup Iranian rice; or other long
;grain white rice, washed
;and soaked
2 cups Sugar
8 tablespoons Butter; 1 quarter pound
;stick, cut into « inch
;pieces
1½ teaspoon Saffron threads; pulverized
;with mortar/pestle or with
;back of a spoon & dissolved
;in 1 tablespoon of water
½ cup Rose water; (bottled)
6 tablespoons Blanched almonds, slivered
4 tablespoons Pistachios, unsalted;
;slivered or finely chopped
1 teaspoon Ground cinnamon
8 Blanched almonds; whole

Directions

In a heavy 4 to 5 quart saucepan, bring the water to a boil over high heat. Stirring constantly, pour in the rice in a slow thin stream. Reduce the heat to the lowest possible point and simmer uncovered for 30 minutes. Stir in the sugar, then add the butter and the saffron mixture and continue stirring over low heat until the sugar has dissolved, the butter has melted, and the rice is bright yellow. Stir in the slivered almonds, and 1 tablespoon of the pistachios and, stirring frequently, cook for 30 minutes longer, or until the mixture is thick enough to 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 evenly 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 tablespoons of pistachios nuts and decorate with the whole almonds. Refrigerate for at least 2 hours, or until the pudding is thoroughly chilled and firm. Serve directly from the bowl.

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Source: Time Life Series: Middle Eastern Cooking "circa 69" MMed by: earl.cravens@...

Submitted By EARL CRAVENS On 04-08-95

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