Saffron Infused Rice Pudding Sholeh Zard in the Persian Manner
Ingredients
- 1/2 cup basmati rice
- 1 1/2 teaspoons saffron strands (divided)
- 4 cups cold water
- 1/2 cup sugar (you may add more, but I like my rice pudding on the less-sweet side)
- 1 cup hot water
- 4 tablespoons unsalted butter
- 1/4 cup rose water (my mother adds 1/2 cup)
- 3 cardamom pods; seeds extracted, pods discarded
- 1 cinnamon stick
- 1/4 cup slivered almonds, unsalted
- Handful slivered pistachios, unsalted, for adornment
- Cinnamon powder for adornment
- A heavy-bottomed pan, minimum 8-inches in diameter
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments