Persian: Sholeh Zard (Saffron Rice Pudding)

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 8-10)

Ingredients:

• ¼ teaspoon ground saffron
• 2 tablespoon hot water
• 1 cup basmati rice
• 8 cups water, divided
• ½ teaspoon salt
• 1 cup sugar
• ¼ cup rosewater
• ½ cup slivered almonds
• 4 tablespoon unsalted butter
• Ground cinnamon (optional)
• Slivered pistachios (optional)
• Dried rose petals (optional)

Procedure:

1. Soak saffron in a little hot water for at least 10 minutes
2. Add rice and 4 cups of water to a rice cooker and cook for 1 hour
3. Add additional 4 cups of water, salt, sugar, rosewater, almonds, butter, and saffron water to rice cooker, stir well; cook for another 30 minutes or until mixture has a pudding-like consistency (stir occasionally to check consistency)
4. Divide into individual serving bowls; set aside to cool for about 30 minutes, then cover and refrigerate for at least 2 hours
5. Remove from refrigerator and garnish with cinnamon, pistachios, and rose petals (if desired)