Thursday, February 2, 2012

Saffron Rice Pudding (Sholeh Zard)

Mom always makes it the best.
Here is her recipe:

1 Cup white rice
12 Cups water
1/2 Cup sugar
1 Cup blanched sliced raw almonds
2 Tbsp unsalted butter
1/4 Tsp powdered saffron
A pinch of Cinnamon

wash the rice well and simmer in water till the grains fall apart. Dissolve the saffron in 2 tbsp of warm water and add to the rice with butter, almonds and sugar. Stir often. When the mixture looks thick, pure into small individual serving bowls, while hot. Sprinkle a bit of Cinnamon on top. Let it cool just like jello, and serve!

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