Sholeh zard
is a veg rice pudding. It is commonly served during important days. It is literally
means loose yellow. It tastes yummy.
- Basmati rice – 400gms
- Water – 1 litter hot water
- Unsalted butter – 100gms
- Sugar – 500gms
- Almonds – 100gms, slivered
- Saffron threads – 3tsp,
ground, dissolved in 4 tbsp water
- Rose water – 80ml
- Cinnamon – 2tsp,to dust
- Unsalted pistachios – 2 handfuls,
crushed
- Wash the rice in cold water
till the milky water begins to run clear, and soak for at least 1 hour or
minimum 24 hrs. Thereafter, place the rice in a large, heavy bottomed pan
with water and bring to a boil. Cover with lid and turn heat to low. Allow
rice to cook for 30 minutes. The grain should appear short and broken.
- Add butter, sugar, almonds
and the saffron water to the rice. Stir gently over a low flame.
- When all the ingredients are incorporate,
replace the lid and allow cooking for 20-25 min. when ready, taking off
the burner, adding rose water stir gently.
- Refrigerate for at least 5
hours or overnight. Serve cold or at room temperature with a dusting of
cinnamon or mix well. Add crushed pistachios.
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