Sholeh Zard: Saffron Infused Rice Pudding
Ready in : 45 mins
The recipe Sholeh Zard: Saffron Infused Rice Pudding can be made in about 45 minutes. This recipe serves 12 and costs $1.77 per serving. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 528 calories, 14g of protein, and 35g of fat per serving. This recipe from Foodista requires almonds, sugar, pistachios, and slivered almonds. Only a few people made this recipe, and 1 would say it hit the spot. It works well as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 59%. This score is solid.
Ingredients
almonds
12 servings
basmati rice
1 cup
butter
5 tablespoons
candied orange peel
12 servings
cardamom powder
1 teaspoon
cinnamon
12 servings
edible flowers
12 servings
pistachios
12 servings
rose water
0.5 cup
saffron
0.5 teaspoon
slivered almonds
0.5 cup
sugar
1 cup
water
7 cups
Cooking in Steps
-
1Wash the rice with cold water several times. Until the water is clear.In a heavy bottom pot, add the rice and 5 cups water. Bring to a boil.It is recommended that you skim the foam off the top as it rises.Cover and let it simmer on medium heat for about a half hour.Once the rice has softened, add 2 more cups of water and the sugar.Cover and cook for 30 more minutes, stirring occasionally to make sure the sugary rice is not sticking to the bottom of the pot.
sugar
water
rice
pot -
2Add the almonds, saffron water, butter, cardamom powder, and rose water.
cardamom powder
rose water
almonds
saffron
butter
water
-
3Mix and cover on low heat for another half hour.Check to see if it has become thick.
-
4Remove lid and on low heat cook until the mixture becomes pudding-like.At this point, you can ladle some either into individual heat resistance dishes or into a larger serving dish.Decorate.Cool in fridge and serve cold.
ladle
