Sholehzard (Persian Saffron Rice Pudding)

Ingredients: (Serves 6-8)

  • Aged Rice  1 cup
  • Sugar 4 cups
  • Grapeseed Oil ¼ cup or 4 tablespoons
  • Cinnamon 3 tablespoons
  • Saffron (powdered) 3 grams
  • Slivered Almonds 2 tablespoons
  • Rose Water ½ cup
  • Cold Water 3 cups

Put the washed rice and water in a medium size pot on high heat for about 20 minutes or until rice is tender and fully cooked. Add sugar and stir well until the mixture comes to boil again. Let the mixture boil on high heat for 10 more minutes or until it thickens and glazes.

Dilute saffron in ¼ cup of boiling water and add to the mix with the grapeseed oil, almonds and rose water, at the same time. Bring the heat down to low position and stir the mixture constantly for 15 more minutes or until it forms a thickened glaze and becomes Sholehzard.

Turn off the heat, pour Sholehzard into your desired bowls while it is hot. Garnish Sholehzard with Sprinkled cinnamon.

You may also use slivered pistachio as the extra garnish on top.