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! :)