Saffron Rice Pudding -- Sholeh Zard

Total Time: 3 hrs Preparation Time: 2 hrs Cook Time: 1 hr

Ingredients

• Servings: 12
• 1/4 cup salt
• water
• 2 quarts water
• 1 cup uncooked long-grain rice
• 2 cups sugar
• 8 tablespoons butter, cut into small pieces
• 1 1/2 teaspoons saffron threads, crushed and dissolved in
• 1 tablespoon water
• 6 tablespoons almonds, slivered and blanched
• 4 tablespoons unsalted pistachios, slivered or finely chopped
• 1/2 cup bottled rose water
• 1 teaspoon ground cinnamon
• 8 whole blanched almonds

Recipe

• 1 start a few hours ahead of time by preparing the rice by picking out any dark or discoloured grains and then washing in a colander until the water runs clear.
• 2 place the rice in a large bowl or pot with the salt and enough cold water to cover by an inch and soak for about 2 hours.
• 3 drain the rice, then bring the 2 quarts water to a boil over a high heat.
• 4 stirring constantly, pour the rice in a slow thin stream.
• 5 turn the heat down very low and simmer uncovered for 30 minutes.
• 6 stir in the sugar, then add the butter and saffron mixture and continue stirring until the sugar dissolves, the butter has melted and the rice is bright yellow.
• 7 stir in the slivered almonds and 1 tbsp of the pistachios and, stirring frequently, cook for 30 minutes longer or until the mixture can hold its shape almost solidly in the spoon.
• 8 stir in the rose water and ladle the mixture into a large, heatproof serving bowl.
• 9 spread it out with a spatula and sprinkle the top with two thin crossing lines of cinnamon to divide it into quarters.
• 10 sprinkle each quarter with the remaining 3 tbsp of pistachios and decorate with whole almonds.
• 11 refrigerate for at least 2 hours or until the pudding is chilled and firm.
• 12 serve directly from the bowl.