Sholeh Zard

Ingredients

Instructions

1. 1

   Rinse the short-grain rice under cold water 3-4 times until the water is less cloudy. This removes excess surface starch so the pudding turns silky rather than gluey. In a small cup, crush the saffron threads with your fingers or the back of a spoon, then steep them in the boiling water.

2. 2

   Bring the water to a boil in a medium saucepan. Add the rinsed rice, reduce to a gentle simmer, and cook uncovered for 20-25 minutes, stirring occasionally, until the grains are very soft and starting to break down. If the pot looks dry before the rice is fully tender, add a splash of hot water.

3. 3

   Stir in the sugar, saffron infusion, and ground cardamom. Cook for 8-10 minutes over low heat, stirring frequently, until the rice thickens into a loose pudding. The mixture should still look slightly fluid at this stage because it firms as it stands.

4. 4

   Add the rose water and unsalted butter, then cook for 2 minutes more, stirring well so the butter emulsifies into the pudding and the rose aroma stays delicate. Taste and adjust with a few extra drops of rose water if desired.

5. 5

   Spoon the Sholeh Zard into 2 serving bowls. Let it rest for 5 minutes so the surface settles and the texture thickens slightly.

6. 6

   Dust the tops lightly with ground cinnamon and scatter over the slivered almonds. Serve warm or at room temperature.

Nutrition per serving

Notes

• •For a more traditional softer texture, cook the rice until the grains are almost completely broken before adding the sugar.
• •Sugar slows softening, so do not add it before the rice is fully tender.
• •If you prefer it chilled, cool completely and refrigerate for 1-2 hours; it will set more firmly.
• •Pistachios are also a classic garnish, but almonds keep this small recipe simple and accessible.

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