Shole Zard: Saffron Rice Pudding
Yield: 4
Ingredients
- 1/2 cup Basmati rice
- 1 + 1/2 tsp saffron strands
- 4 cups cold water
- 1/2 cup sugar
- 1 cup hot water
- 4 tbsp unsalted butter
- 1/4 cup rose water
- 3 cardamom pods; seeds extracted, pods discarded
- 1 cinnamon stick
- 1/4 cup slivered almonds
- handful slivered pistachios for adornment
- cinnamon powder for adornment
- A heavy-bottomed pan, minimum 8 in diameter
Instructions
- Wash the Basmati in cold water 6 times till the milky water begins to run clear and soak for 1 hour;
- In the meanwhile, take 1 tsp of the saffron threads and crush with a pestle & mortar or back of a spoon in a small bowl;
- To this mixture, add ½ tsp of whole threads and 1 tbsp of warm water. Set aside;
- Add the Basmati to a pot with 4 cups of cold water on the lowest heat;
- Let the Basmati simmer for 30 minutes till you see it has cooked and moistened and the water has almost evaporated;
- To the moistened rice, add sugar mixed in hot water, rose water, butter, a cinnamon stick, almonds, cardamom seeds and the saffron infused liquid and stir gently;
- Cover and let cook for another 20 minutes;
- You will have to stir it occasionally, but gently, to ensure the rice is not sticking to the bottom of the pot;
- Uncover the lid and cook for another 20 minutes;
- Remove and discard the cinnamon stick and ladle pudding into 4 individual cups;
- Refrigerate for at least 2 hours or overnight;
- Serve with a sprinkling of powdered cinnamon and slivers of pistachios.