Iranian recipe
How to make Sholeh zard
شلهزرد (sholeh zard)
All of Iran
A golden saffron rice pudding scented with rosewater and cardamom, topped with cinnamon, almonds and pistachios, often in pretty patterns. It is made in huge pots for religious occasions and handed out to neighbours, and it is also eaten to break the fast in Ramadan.
Ingredients
- 200 g short-grain rice, rinsed and soaked for 1 hour
- 1.5 litres water
- 250 g sugar
- 1/4 tsp saffron threads, ground and soaked in 3 tbsp hot water
- 4 tbsp rosewater
- 40 g butter
- 1/2 tsp ground cardamom
- 2 tbsp slivered almonds
- Ground cinnamon and chopped pistachios to decorate
Method
- Drain the rice and put it in a large pot with the water. Bring to the boil, then simmer, stirring often, for about 40 minutes until the rice is very soft and the mixture thick.
- Stir in the sugar and cook for 15 minutes more, stirring so it does not stick.
- Add the saffron water, butter, cardamom and almonds and cook gently for 20 minutes, until thick and glossy.
- Stir in the rosewater and cook for 5 more minutes.
- Pour into a serving dish or small bowls and leave to cool and set.
- Decorate with lines of cinnamon and chopped pistachios. Serve cold or at room temperature.
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