Sholeh Zard – Persian Saffron Rice Pudding

This traditional Persian dessert is a wonderful way to fill those hungry tummies and impress your guests with the amazing colour of Mrs Rogers Saffron Threads.

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This traditional Persian dessert is a wonderful way to fill those hungry tummies and impress your guests with the amazing colour of Mrs Rogers Saffron Threads.

Yields1 Serving
 2 cups Jasmine Rice
 1 cup Sugar
 1/4 cup Rose Water
 2 Tbsp Butter
 4 cups Water
 2 Tbsp Slivered Almonds
 1 Tbsp Mrs Rogers Ground Cinnamon
1

Since the rice in cool water until it becomes clear and set aside. Place the water and the saffron and bring to the boil. Add the sugar and reduce the heat to a simmer, stirring until the sugar has dissolved. Allow the saffron to colour the water and then remove the saffron threads.

2

Add the rice to the water and bring to the boil, covered. Stir and bring to the boil. Again reduce to ta simmer slight uncovered for 30-40 minutes, stirring occasionally.

3

Add the butter and rose water and continue to cook until the mixture is thick.

4

Serve warm in a cocktail glass and sprinkle with the cinnamon and almonds.

Category

Ingredients

 2 cups Jasmine Rice
 1 cup Sugar
 1/4 cup Rose Water
 2 Tbsp Butter
 4 cups Water
 2 Tbsp Slivered Almonds
 1 Tbsp Mrs Rogers Ground Cinnamon

Directions

1

Since the rice in cool water until it becomes clear and set aside. Place the water and the saffron and bring to the boil. Add the sugar and reduce the heat to a simmer, stirring until the sugar has dissolved. Allow the saffron to colour the water and then remove the saffron threads.

2

Add the rice to the water and bring to the boil, covered. Stir and bring to the boil. Again reduce to ta simmer slight uncovered for 30-40 minutes, stirring occasionally.

3

Add the butter and rose water and continue to cook until the mixture is thick.

4

Serve warm in a cocktail glass and sprinkle with the cinnamon and almonds.

Sholeh Zard – Persian Saffron Rice Pudding