Sholeh Zard Persianiranian Dessert Food

SHOLEH-ZARD (PERSIAN/IRANIAN DESSERT)

Steps:

• Wash rice a few times until the water is clear, then drain.
• Add six times water and bring to a boil, removing the foam.
• When rice softens completely, add sugar and stir well.
• Dissolve saffron in half a cup of hot water and add to the mix.
• Heat up oil and also add to the mix.
• Add in most of the almonds and the rosewater.
• Stir well and cover.
• Cook in oven at low temperature for half an hour.
• Serve with pistachio, almond and cinnamon sprinkled on top.

SHOLEH ZARD (PERSIAN RICE PUDDING)

Steps:

• Bring 4 cups of water to a hard boil in a Dutch oven or other large pot over high heat. Add the rice and let it boil, stirring regularly, until the grains begin to soften around the edges but are still crunchy in the center, 1 to 2 minutes. Strain the rice, but do not rinse it. Rinse the pot with cold water to cool it down, then return it to the stove.
• To the rinsed pot, add the milk, cream, sugar, vanilla, cinnamon stick, cardamom, turmeric, saffron water and kosher salt. Bring to a gentle boil over medium heat, stirring occasionally. You may be tempted to turn the heat up to make it boil faster - resist this urge. The goal is to let the spices slowly infuse the milk and cream, like a tea, for deep flavor.
• Slowly stir in the rice, making sure the grains are all well coated. Cover, turn the heat down to low, and simmer, stirring a few times to make sure the grains don't stick to the bottom, until the mixture has the consistency of a loose pudding, 35 to 45 minutes. It should be thick enough to coat the back of a spoon, with the rice maintaining a slight chew.
• Add the cubes of butter a few at a time, stirring to incorporate fully between each addition. Remove from the heat and let cool until warm, stirring regularly, about 5 minutes. Stir in the egg yolks, one at a time. The consistency should be velvety.
• Divide the sholeh zard among bowls, and divide the ground cinnamon, strawberry powder and pistachios - in that order - over the top of each one. The strawberry powder should be the thickest layer, covering the entire surface. Crown the bowls with a light sprinkling of flaky salt and serve.

SHOLEH ZARD- SAFFRON RICE PUDDING

Steps:

• Wash and rinse the rice several times.
• In a large pot, bring the rice and 8 cups of water to a boil. Skim off the foam as it rises. Cover and simmer for 35 minutes until the rice is soft.
• Add 2 more cups water, as well as the sugar. Simmer for 25 minutes longer, stirring occasionally (be careful to not over-stir).
• Grind the saffron and dissolve in a couple tablespoons of hot water.
• Add the saffron water, corn oil, almonds, cardamom and rose water. Mix well, cover and simmer over low heat for about 20 minutes. Remove the cover and simmer over low heat for about 20 minutes longer, or until the rice has thickened to a pudding. Remove from heat.
• Immediately spoon the Sholeh Zard into a large bowl or individual serving dishes.
• Garnish with cinnamon, slivered almonds or slivered pistachios, if desired.
• Chill and serve cold.