Sholeh Zard is a Persian saffron rice pudding, made on all sorts of occasions in Iran including Shabe Yalda (Yalda Night), celebrated on the longest night of the year.

Ingredients:
– 1 cup Jasmine rice
– 2 cups granulated sugar
– 1/4 cup rosewater
– 1/4 tsp ground saffron
– Ground cinnamon, chopped unsalted pistachio nuts or dried rose petals, for garnish

Cooking Instructions:
1. Wash rice in a cold water, until the water comes clean. Drain and add rice to boiling water. Simmer for 1 hour 15 minutes.
2. Add 2 more cups of boiling water, sugar, rosewater, and saffron. Cook for 5 more minutes, or until Sholeh Zard thickens, stirring frequently with a wooden spoon.
3. Pour into 6-ounce cups and let it cool to room temperature. Refrigerate for 1-2 hours until completely chilled.
4. Garnish with ground cinnamon, chopped pistachios or almonds, and a few dried rose petals before serving.

Koshari is a national dish of Egypt, made with chickpeas, pasta, fried onions and zesty tomato sauce, and served on top a bed of rice and brown lentils.

Ingredients:
– 2 large onions
– 1/3 cup all-purpose flour
– 4 garlic cloves
– 1 can tomato sauce
– 2 tbsp distilled white vinegar
– 1 1/2 cup brown lentils
– 1 1/2 medium-grain rice
– 1 can chickpeas
– 2 cups elbow pasta
– 1/2 tsp coriander
– Cooking oil
– Salt, pepper, to taste

Cooking Instructions:
1. To make the crispy onion topping, slice 1 onion into rings. Sprinkle the rings with salt, then toss them in the flour to coat. Shake off excess flour.
2. In a large skillet, heat the cooking oil over medium-high heat, cook the onion rings for approximately 10 minutes.
3. To make the tomato sauce, heat 1 tbsp cooking oil in a saucepan. Add 1 grated onion, cook on medium-high for 1-2 minutes.
4. Add the garlic, coriander, and red pepper flakes, if using, and sauté for a minute, until fragrant.
5. Stir in tomato sauce and add salt.
6. Bring to a simmer and cook until the sauce thickens, for approximately 10 minutes.
7. Stir in the distilled white vinegar, and turn the heat to low. Cover and keep warm until ready to serve.
8. Meanwhile, cook the lentils. Drain from water and season with a little salt.
9. Combine al dente lentils and the rice in the saucepan, add 1 tbsp cooking oil, salt, pepper, and coriander. Cook for 3 minutes, stirring regularly.
10. Add warm water to cover the rice and lentil mixture by about 3cm. Bring to a boil and cook covered until all the liquid has been absorbed and both the rice and lentils are well cooked through.
11. While the rice and lentils are cooking, make the pasta according to package instructions by adding the elbow pasta to boiling water with a dash of salt and a little oil. Cook until the pasta is al dente and the drain.
12. Microwave the chickpeas for a minute.
13. To serve, fluff the rice and lentils with a fork and transfer to a serving platter. Top with the elbow pasta and the tomato sauce, then the chickpeas, and finally the crispy onions for garnish.