Ingredients

Prep Time 30 min

Cook Time 1 h

Total Time 1h 30 min

Serves 8

What You Will Need

200g Basmati rice 

150 g Sugar 

2 Liters (9 cups) Water 

1/4 tsp ground saffron

4 tbsp slivered almonds

3 cardamom pods 

2 tbsp pure rosewater.

2 tbsp butter

1 tsp salt

Cinnamon powder for serving

Slivered pistachios for serving

The Method

Step by Step

1. If In a large bowl, cover the rice with water. Using your hand, agitate the rice to release the starch, then carefully pour off the water. Rinse the rice 5 to 7 more times, until the water runs clear. Cover the rice with water for 30min. Drain, then coarsely crumble with your hands. If it’s difficult to spit the rice corns into smaller pieces, let them soak a bit longer.

2. Mix the saffron with some freshly boiled water in a small glass and keep it in a warm place.

3. In a large nonstick saucepan, combine the crumbled rice with 9 cups of water and the salt and bring to a boil. Simmer over moderately low heat, stirring frequently, until the rice is softened, about 30 minutes.

4. Stir the sugar, brewed saffron, butter and cardamom into the rice. Cover and simmer over moderately low heat, stirring occasionally, until the rice breaks down and the pudding is the texture of loose porridge, 20 to 30 minutes; discard the cardamom pods. Stir in the rosewater. 

5. Transfer your Shole Zard into portion sized serving bowls and decorate it with cinnamon powder and slivered pistachios. Enjoy hot or cold! ☺