Ingredients
Serves 8
-2 cups white rice
Enjoy!
-2 cups white rice
-2 cups sugar (adjust to taste)
-1 teaspoon ground saffron dissolved in 3 tablespoons of hot water
-1 teaspoon ground saffron dissolved in 3 tablespoons of hot water
-1/2 cup slivered almonds
-1/2 cup rosewater
-2 tablespoons butter
-1/2 cup rosewater
-2 tablespoons butter
Garnish
-2 tablespoons slivered almonds
-2 tablespoons ground pistachios
-1-2 tablespoons ground cinnamon
Method
- Rinse the rice under cool water until the water becomes clear. Drain, then place the rice in a large bowl with 6 cups of water. Soak for 6-8 hours.
- Drain the soaked rice, place it in a large heavy-bottomed pot, add 8 cups of water, and bring to a gentle boil over medium heat. Reduce the heat, cover with the lid slightly ajar, and cook on low for 40 minutes or until the rice is soft and the water is fully absorbed, stirring occasionally with a wooden spoon to prevent sticking.
- Add the sugar and stir until fully dissolved.
- Add the slivered almonds and butter, stirring well.
- Stir in the saffron and simmer over low heat for another 20 minutes.
- Add the rosewater, cover, and cook gently for another 10-15 minutes over low heat.
Enjoy!
lovely, i plan on preparing this on the weekend. it ws made in our home too, not for nazr necessarily.
ReplyDeleteDear Shayma,
ReplyDeleteI hope you enjoy your sholeh zard this weekend and I agree with you that it does not necessarily need to be made for a nazri occasion.
would love for you to have a look at my sholeh zard recipe, it's my Madre Kalan's.
ReplyDeletelooks yummy
ReplyDeletei will do it tomorrow Inshallah
can i use basmati rice or there is another type prefer for this pudding??
Bent el Deera, yes, you can use basmati rice for this pudding. Thank you for visiting.
ReplyDeleteI DID IT AND IT WAS VERY YUMMI .. I POST THE PICTURE IN MY BLOG :)
ReplyDeleteTHANK YOU
AND HAPPY NEW YEAR TO YOU AND TO ALL READER :)
Im an American, whose husband is Persian. He loves sholezard, so I'm going to try to make this for him. I'm not very good at following recipes, but you make it sound so easy. I'll keep you posted as to if I succeeded! Thank you!
ReplyDeleteI think you have a fantastic blog. What kind of rice did you use here?
ReplyDeleteThank you! I used short-grain white rice.
DeleteAzita joon, I have been craving this for weeks. And now that the weather has heated up, it's time to make a batch.
ReplyDeleteI love your recipe. Such beautiful presentation. Can't wait to try it. xoxo
Thanks for this fantastic blog my dear! What rice should we be using for this? Basmati? or short grain?
ReplyDeleteUnknown, short-grain rice is the best choice for sholeh zard (rice pudding) but I like to use basmati rice for its aroma and flavor. Thank you!
DeleteI just made this, it's fantastic. Just a few ago I returned from a trip to Iran and while cooking this dessert, I felt like I'm back in Iran, all these fragrances... yum! Love your blog :*
ReplyDelete