Sholeh Zard – Iranian Saffron Rice Pudding with Almonds

1. 1

   Rinse the rice under cold water until the water runs clear to remove excess starch.

2. 2

   In a large pot, combine rinsed rice and water. Bring to a boil, then reduce to a simmer.

3. 3

   Cook the rice for about 30 minutes, stirring occasionally, until it becomes soft and mushy.

4. 4

   Dissolve saffron in a tablespoon of hot water, then add it along with sugar, salt, and rose water to the rice.

5. 5

   Stir well and cook for another 5-10 minutes until the pudding thickens to a creamy consistency.

6. 6

   Pour Sholeh Zard into serving bowls and let it cool to room temperature before refrigerating.

7. 7

   Garnish with slivered almonds and a sprinkle of cinnamon before serving.

Per serving