Saffron Rice Pudding

Name: Saffron Rice Pudding (Sholeh zard)
Prep time: 5 min
Cook time: 1 h 40 min
Total time: 1 h 45 min
Yield: Makes 8 servings
Cuisine: Iranian
Ingredients: ½ teaspoon sea salt; 1 cup (200 g) white rice, soaked for 30 minutes, drained and rinsed; 1¾ cups (350 g) sugar; 8 cups (1.9 l) water; 1 tablespoon ground cardamom; ½ teaspoon ground saffron dissolved in 2 tablespoons hot water; 2 teaspoons ground cinnamon; ½ cup (120 ml) rose water; ¼ cup (60 ml) oil or unsalted butter; ¼ cup (60 ml) oil or unsalted butter; ½ teaspoon ground saffron dissolved in 2 tablespoons hot water; ½ cup (85 g) raw blanched almonds; 2 teaspoons slivered almonds; ¼ cup (30 g) candied orange peel, chopped (store bought); 2 teaspoons slivered pistachios

Sholeh zard

Preparation info

Makes
8
servings

Difficulty
Easy
Ready in
1 hr 45

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

This rich, delicious vegan saffron rice pudding is associated with sofrehs and the giving of alms during religious ceremonies. It also makes a wonderful chilled dessert in small portions.

Ingredients

1 cup (200 g) white rice, soaked for 30 minutes, drained and rinsed
½ teaspoon sea sal

Asia
Iran
Dessert
Breakfast
Vegan
Gluten-free
Southeast Asia

Method

In a large pot, combine the rice and salt with 8 cups/1.9l water, and bring to a boil, skimming the foam as it rises. Cover and simmer for 35 minutes over medium heat, stirring occasionally, with a long wooden spoon, until the rice is quite soft.
Add the sugar, stirring constantly for 5 to 10 minutes until the sugar has dissolved.
Add the oil, almonds