Saffron rice pudding is one of those Iranian delicious dessert wich is known to be tough to bake. Well I can’t agree anymore! With this recipe, you will no longer afraid of having a bad taste sholeh zard! And believe me It’ll taste well!
- 1 cup of rice
- 2 or 2 and a half cups of sugar
- 8 or 9 cups of water
- Brewed saffron as needed
- 50 grams butter
- 1/2 cups of rose water
- 1/3 cups of almond slice
- 1/3 cups of pistachio slice
First, you should soak rice with the amount of water that needed for some hours as much as it get soft and break easily when you push it inside with your finger.
Now turn on the gas and increase the heat so that water boils and then decrease the heat and let the rice cook.
Now it’s time to add sugar. Do not pour All of that and taste it when you add a little amount of sugar and see if it needs more or not.
In this level, rice starts to glaze and concentrate. Remember to stir cause if you don’t, it will stick to the bottom.
When our pudding got concentrate enough, Add brewed saffron to get yellow.
Now Add butter and stir it to melt.
Then pour rose water.
And add pistachio and almond’s slices. In case you prefer not to be stiff, you can soak it before the day you want to use it.
Now put the pot’s door and let it to bake with a really low temperature about 10 or 15 minutes to prepare well and have a proper concentration. Because by adding rose water and saffron it got dilut. While baking,make sure you stir it.
Your Saffron Rice Pudding is ready and you can put it in dishes and design it. You can eat it hot or cold