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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.
Fun Facts
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.
Resources
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.

Sholeh Zard

admin
February 5, 2021
1 min read
2092

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... Details

Koshari

admin
February 4, 2021
2 min read
2338

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... Details

Pate Chinois

admin
January 4, 2021
1 min read
2985

Pate Chinois, a popular Québécois dish, is a twice baked potato with a Shepard’s pie filling inside. Ingredients: - 4 russet potatoes - 1/2 cup... Details

Nanaimo Bar

admin
December 14, 2020
2 min read
2302

A Nanaimo Bar is a soft layer of yellow custard sandwiched between rich chocolate ganache and a coconut-graham crust. The first known recipe was published... Details

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