Sholeh Zard (Persian Saffron Rice Pudding)

🛒 Ingredients

• Basmati Rice 31 g · 112 kcal
• Granulated Sugar 62 g · 248 kcal
• Saffron Threads 1 g · 0 kcal
• Rosewater 8 g · 2 kcal
• Ground Cardamom 1 g · 3 kcal
• Unsalted Butter 6 g · 43 kcal
• Slivered Almonds 4 g · 23 kcal
• Pistachio Slivers 4 g · 22 kcal
• Cinnamon Powder 1 g · 2 kcal
• Water 38 g · 0 kcal

👨‍🍳 Instructions

1. Rinse the Basmati rice several times until the water runs clear, then soak it in cold water for at least 3-4 hours or overnight; drain well before cooking.
2. In a large pot, combine the drained rice with 8 cups of fresh water and bring to a boil; reduce heat and simmer, stirring occasionally, until the rice is very soft and mushy, about 45-60 minutes.
3. While the rice cooks, dissolve the saffron threads in about 1/4 cup of hot water; once the rice is mushy, stir in the granulated sugar, saffron water, rosewater, and ground cardamom.
4. Continue to simmer and stir constantly for another 15-20 minutes, ensuring the bottom does not stick; stir in the unsalted butter until fully melted and incorporated, then remove from heat.
5. Immediately ladle the hot pudding into individual serving dishes; allow to cool at room temperature, then chill in the refrigerator for at least 2 hours before serving.
6. Just before serving, garnish with patterns of ground cinnamon, slivered almonds, and pistachio slivers.