Claudia Roden

Sholezard

Persian Yellow Rice Pudding

Preparation info
    • Difficulty

      Medium

Appears in

#20A New Book of Middle Eastern Food
A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

  • About

This excellent dish is traditionally served on the anniversary of the death of a member of the Prophet Muhammad’s family. Saffron gives it its elegant colour and distinctive taste.

Ingredients

  • 120–150 g (4–5 oz) short-grain pudding rice
  • ¼ teaspoon powdered saffron

Method

Wash the rice well. Bring it to the boil in a generous litre (2 pints) water in which you have dissolved the saffron. Simmer gently for about ¾ hour until the rice is soft and swollen. Add a hot syrup made by simmering together the sugar, lemon juice and 150