Yellow Pudding (Shole Zard)
Ingredientes:
• 6 cups of water
• a pinch of salt
• 1/2 cup of rose-water
• 1.5 or 2 cups of sugar
• 250 gr’s of butter
• 1/2 teaspoon of saffron
• 3/4 cup of sliced almonds
• 1/2 teaspoon of cardamom ( optional)
• Pistachios to garnish
Directions:
Grind the saffron with a little sugar and dissolve in about 50 ml’s
of hot water. Cover and leave to stand, stir occasionally.
Rinse the rice under cold water under the water runs clear.
Bring the 6 cups of water to the boil, add a pinch of salt and then
add the rice.
Cook the rice on a low to medium heat until the water has
evaporated and the rice becomes mushy. You will need to stir
occasionally to avoid any burning. This might take between 45
minutes to an hour.
Remove from the heat and stir in the saffron, rose-water, sugar
almonds and cardamom.
Return to the lowest heat setting you can, cover and leave to
simmer for about another 45 minutes or until the pudding is
thick and creamy and coats the back of a spoon.
Stir it occasionally and you may need to add more water as you
go. You can continue to cook until the rice becomes completely
smooth but we like ours with a little form.
To serve:
Pour into your serving dish, usually a shallow bowl or into
individual bowls if preferred and allow to cool. Garnish with
cinnamon and pistachios before serving.
Sholleh Zard should be stored in the fridge and can be kept for
between 4 -6 days.
by: Ms. Simin Tahmasebi
