Saffron Rice Pudding Sholeh Zard

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This is a dessert recipe from iran. I have not tried it but posted it by request. You need to allow a few hours for the rice to soak.

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Steps

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Start a few hours ahead of time by preparing the rice by picking out any dark or discoloured grains and then washing in a colander until the water runs clear.

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Place the rice in a large bowl or pot with the salt and enough cold water to cover by an inch and soak for about 2 hours.

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Drain the rice , then bring the 2 quarts water to a boil over a high heat.

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Stirring constantly , pour the rice in a slow thin stream.

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Turn the heat down very low and simmer uncovered for 30 minutes.

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Stir in the sugar , then add the butter and saffron mixture and continue stirring until the sugar dissolves , the butter has melted and the rice is bright yellow.

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Stir in the slivered almonds and 1 tbsp of the pistachios and , stirring frequently , cook for 30 minutes longer or until the mixture can hold its shape almost solidly in the spoon.

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Stir in the rose water and ladle the mixture into a large , heatproof serving bowl.

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Spread it out with a spatula and sprinkle the top with two thin crossing lines of.

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Ingredients

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salt, water, long-grain white rice, sugar, butter, saffron threads, almonds, pistachios, rose water, ground cinnamon, blanched almonds