Sholeh Zard: saffron infused rice pudding

Serves 12

Ingredients:

 

1 cup rice –I use basmati but any rice will do

7 cups water

1 ½ cup sugar

5 tblsp butter

½ cup slivered almonds

½ tsp saffron dissolved in some boiling water

1 tsp cardamom powder

½ cup rose water

Garnish:

 

Cinnamon

Almonds

Candied Orange peel

Pistachios

Edible rose pedals

Preparation:

 

Wash 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.

Add the almonds, saffron water, butter, cardamom powder, and rose water.

Mix and cover on low heat for another half hour.

Check to see if it has become thick.

Remove 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.