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.
– 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
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.