Sholeh Zard

شله زرد · Sholeh Zard

Ingredients10

• short-grain rice200 g
• water1.5 L
• sugar300 g
• saffron threads0.5 g
• rosewater3 tbsp
• unsalted butter30 g
• slivered almonds50 g
• ground cardamom1/2 tsp
• ground cinnamon1 tsp
• chopped pistachios30 g

Method

1. Rinse the rice until the water runs clear, then soak it in cold water for 30 minutes and drain.
2. Bring the water to a boil, add the rice, and simmer over low heat, stirring often, until the grains break down and the mixture thickens, about 45 minutes.
3. Stir in the sugar and butter and cook for another 10 minutes until glossy.
4. Bloom the saffron in 2 tbsp hot water, then stir it in with the rosewater, cardamom, and most of the almonds.
5. Cook for 5 more minutes, then pour into a shallow dish.
6. Cool slightly, then garnish with cinnamon, pistachios, and the remaining almonds before serving.