Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, persian saffron rice pudding (sholeh zard). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Persian Saffron Rice Pudding, or Sholeh Zard, is rice pudding like you've never had before. There is no milk, no cream, so it's easily made #vegan. Sholeh and Shilah mean a pudding-like texture.
Persian saffron rice pudding (Sholeh zard) is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Persian saffron rice pudding (Sholeh zard) is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook persian saffron rice pudding (sholeh zard) using 10 ingredients and 21 steps. Here is how you can achieve it.
The ingredients needed to make Persian saffron rice pudding (Sholeh zard):
- Get rice
- Take water
- Take sugar
- Prepare rose water
- Take saffron water
- Prepare cardamom
- Get silvered or flaked almonds
- Prepare For garnishing
- Make ready Silvered almonds
- Get Ground Cinnamon
Then, on top of that most delicious of flavour combination, comes the garnish, in the form of cinnamon, pistachios, almonds and roses. Sholeh Zard is a Persian saffron rice pudding made with basmati rice, sugar, cardamom, rosewater and saffron. It is garnished with cinnamon How to serve sholeh zard. And like many Persian dishes, it's all about the presentation!
Instructions to make Persian saffron rice pudding (Sholeh zard):
- Wash the rice in cold water and drain it. Bring the water to a boil and cook the rice at a medium heat until tender. It would take about 30 minutes.
- After half an hour, add sugar to the rice and cook for another 30 minutes until become dense.
- After 30 minutes, add rose water, cardamom and silvered/flaked almonds and saffron water to the rice.
- Gently mix.
- Leave the rice to cook on low heat for final 20-30 minutes.
- Once pudding is ready, garnish with slivered almonds and ground cinnamon and served chilled.
- Ingredients
My mother-in-law is a talented artist and she created this beautiful. Today's rice pudding on the other hand is dairy free. For those of you are who are lactose intolerant or vegan, this is a dessert just for you! Once I was ready to make the recipe, low and behold I noticed that one element was missing from Iran joon's Sholeh Zard. No where in the recipe that my mom sent.
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