Shole Zard Recipe Persian Saffron Rice Pudding — I got it from my Maman
The preparation process of sholeh Zard is straightforward but, at the same time, very time-consuming. Wash and then soak 1 cup of rice in water for a few hours. Put a pot of water on the heat. When the water is boiling, pour the water of rice and add the soaked rice to the boiling water. Let the water boil.
Sholeh Zard Recipe (Persian Saffron Rice Pudding)
Recipe Video Description: Shole Zard (Iranian rice pudding) is one of the oldest and most famous Iranian desserts. This dessert is made from a combination of Persian rice with saffron, sugar, rose water, and water. Shole zard is mostly served both hot and cold during Ramadan. But if you need more information about the history and cooking method.
Iranian Sholeh Zard Recipe
Directions. Rinse the rice 5 to 8 times to get rid of the excess starch. Set it aside. Bring 8 cups water to a boil in a large pot. Add the rice and cook over medium heat until fully cooked and.
SHOLEH ZARD شله زرد PERSIAN SAFFRON RICE PUDDING
Add the sugar, stir to mix, then follow with the butter, saffron and cardamom. Bring back to a boil on medium heat. When boiling, reduce the heat to low, stir once, then simmer for 10 minutes. At the end of the 10 minutes, turn the heat off, remove from the hot stove and stir in the rose water.
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Sholeh Zard Recipe. Sholeh Zard is a traditional Persian dessert, a fragrant and creamy rice pudding made with basmati rice, water, sugar, and butter. It's uniquely flavored with rose water and saffron, giving it a distinctive yellow hue and aromatic taste. Slivered almonds add texture, while ground cardamom infuses a subtle spiciness.
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Dessert. Shole Zard saffron rice pudding rice pudding saffron pudding Persian saffron rice pudding. Accept. Shole Zard is an aromatic Persian Saffron Rice Pudding. The floral fragrance of saffron and rose water, combined with the warmth of cinnamon and cardamom make this dessert a treat for all senses.
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Instructions. The night (about 12 hours) before you want to cook Sholeh Zard, leave the rice in some water. Use a pot. Pour the mentioned amounts of water and rice into the pot. After the water starts boiling, lower the flame of the gas burner. By doing this, the rice will cook and soften. It's important that the rice be well-cooked and.
SHOLEH ZARD شله زرد PERSIAN SAFFRON RICE PUDDING
Instructions. In a large pot, combine 8 cups of water, the rinsed rice and salt and bring to a gentle boil, stirring occasionally. Once the rice mixture has come to a boil, lower the flame, partially cover, and cook for 60 minutes. Be sure to stir occasionally to prevent the rice settling in the bottom. Take extra care not to over mix.
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In a large bowl, combine rice with enough cold water to cover. Using your hand, swirl the rice until the water turns cloudy. Pour off the cloudy water through a fine-mesh strainer, then return the drained rice to the bowl and refill with fresh cold water. Repeat 5 to 6 times until the water runs clear, then drain rice.
Shole Zard Recipe Persian Saffron Rice Pudding — I got it from my Maman
Repeat 2-3 times till you get clear water. Strain the rice in a rice strainer and keep aside. In a deep kadai, heat water. Add rice into it and bring it to boil, removing the white froth. Now simmer the gas flame, cover the lid and allow the rice to cook for about 15 mins or until soft.
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Brew ground saffron with 3-4 tablespoons of boiling water and let it soak for a few minutes then add it to rice. Once the sugar is dissolved, add the slivered almonds to the Shole Zard. Stir well and let it cook until thickened. Finally, add the butter and stir to melt. Turn down the heat and add rose water.
Shole Zard Persian Recipes
Prepare the saffron mixture (1/2 tsp ground saffron dissolved in 2 Tbsp hot water). Add the sugar, plant-based butter, saffron mixture, slivered almonds, and rosewater. Reduce the heat to low, cover the pot, and cook for another 30 minutes. Stir occasionally. The rice mixture should be thick and creamy.
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Cook rice uncovered until tender. This should take about half hour. Grind saffron with a pinch of sugar. Add 3 tablespoons of hot water to the ground saffron and shake well. Allow to brew while the rice cooks. Add sugar to the rice and cook for another half hour until the water and rice become dense.
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In the meantime, add saffron to a small bowl. Add 2 tablespoons hot water, slightly stir and cover with a small plate. Set aside until needed. Step 3. At the 1 hour mark, add in sugar, rosewater, almonds and saffron into the rice pot. Mix well. Step 4. Cover your pot lid with a tea towel. Place on top of pot and continue to cook on low heat for.
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Note: you may need to skim the surface foam occasionally as well. It keeps your shole zard clean. After about 20-25 minutes I added the sugar and continued stirring continuously, until the mixture slightly thickened. After another 20 to 25 minutes I dissolved the saffron in hot water and added it to the pot.
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Add the sugar: Once the rice is fully cooked and mushy, add in the granulated sugar. Cook for 20 more minutes over medium heat until the sugar completely dissolves. The rice pudding will be smoother at this time. Add the butter: Slice the butter unto cubes and add it to the rice pudding followed by the rosewater.
