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Saturday, February 8, 2014

Sholezard (Iranian rice, saffron and rosewater pudding) (vegan)

For fans of sophisticated Middle Eastern desserts. For fans of intense rosewater and saffron flavors. For those who crave a fancy but easy to make treat. For those who started feeling the chilly evenings getting to them :) 
[But first of all, for Mira, who is today 2 years old. Happy birthday little one. :) ]

Last year: Ti ki burfi (sesame seed burfi) (Indian).
Two years ago: Sprinkle butter cookies (Italian).
Three years ago: Pickled mustard and Marliesentorte (German hazelnut, chocolate and cream cake).

Ingredients (serves 4):
  • 1 cup white rice (round-grained and the kind that sticks together)
  • 5-6 cups water
  • 8 tablespoons sugar
  • 1/4 cup rosewater
  • 1/4 teaspoon saffron
  • 1 tablespoon cinnamon
  • a few almonds or pistachios

Bring the rice, sugar and water to a boil with the saffron threads:

Stir as often as you can and let it cook on low heat until all the water is absorbed or evaporated. Stir in the rosewater and cook for 4-5 more minutes. Transfer to the serving bowls:

Draw a cinnamon cross in each bowl and decorate with almonds or pistachios like in the image below:

It's done, dig in! :)

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