World Flavors Cookbook

Sholeh Zard

A golden saffron rice pudding, slow-cooked until thick and creamy, then topped with cinnamon, pistachios, and slivered almonds.

Cuisine: Iran

Ingredients

• 1 cup Basmati rice
• 4 cups water
• 2 cups sugar
• 1/2 cup butter
• 1 tsp saffron threads, dissolved
• 1/4 tsp cardamom
• Toppings: cinnamon, pistachios, almonds

Instructions

1. Wash rice and soak for 1 hour.
2. Add rice to boiling water and cook until very soft.
3. Add sugar and stir until dissolved.
4. Add butter and saffron water.
5. Cook on low heat, stirring frequently for 1.5 hours.
6. The pudding should be thick and golden.
7. Pour into serving bowls and refrigerate.
8. Top with cinnamon, pistachios, and almonds before serving.