Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.
sholeh zard شله زرد | persian saffron rice pudding
5.0
Author : HomaHoma Fae's Twist & Tango says Ursula Haacke-Pakzad says Homa says Homa says Barbara says Homa says My Persian Kitchen says Homa says afsaneh says Homa says Jbazazi says Homa says Nili says Homa says Nili says Homa says Brandi says ronnie ginnever says Homa says Douglas Sloan says Homa says Roxanne Bledsoe says Homa says Howard Stowe says Homa says Howard Stowe says Homa says Sherry T. says Homa says Sherry T. says Homa says Babak says Homa says Tina says Homa says Lamia says Homa says Lamia says KELLIE says Homa says Ayesha says Homa says Jarafshan says Homa says Anisa says Homa says Cc says Homa says Alyssa McElroy says Homa says Ariella Tsafatinos says Homa says Monica Hansen says Homa says Nathan Hughes says Homa says Nathan says Homa says Matt says Homa says Amanda says Homa says Fareshta says Homa says Sonia says Homa says Ali says Homa says Cathy says Homa says Stephanie says Homa says Stephanie says Homa says Sara says Homa says Melissa says Homa says Herbert says Homa says Mojdeh Memar says Homa says nima says Homa says
Ingredients
Export 6 ingredients for grocery delivery
Instructions
Step 1
Pick through the rice, add it to a bowl and wash in cold water. Drain and wash couple of more times each time with fresh cold water. Drain all the water.
Step 2
Add rice and boiling water to a deep nonstick 3-Qt saucepan. Bring to a boil. Reduce heat to just above the low marking. Simmer with a low boil without covering the pan.
Step 3
Do Not Stir for 1 hour 15 minutes. Most of the water will be cooked off and the rice should be completely tender. To test the rice, very gently squeeze one grain between thumb and index finger; it should fall apart with a sticky texture.
Step 4
Add 2⅓ cups boiling water, 2 cups sugar, ¼ cup rosewater, and ¼ tsp saffron. Increase the heat to med low and bring it to a boil. Continue cooking on medium low for 5 more minutes, or until Sholeh Zard thickens. Use a wooden spoon to stir several times so the Sholeh Zard does not stick to the bottom or sides of the pan. Remove from the heat.
Step 5
Pour into 6-ounce cups and cool in room temperature. Refrigerate for 1-2 hours until completely chilled. At this point the dishes may be stored, covered tightly with a plastic wrap, for several hours.
Step 6
Garnish with ground cinnamon, slivered pistachios or almonds, and a few dried rose petals before serving and Enjoy!!
101 views