Persian Saffron Rice Pudding Recipe I Sholeh Zard I Quickies With Masterchef Shipra Khanna I Ep 24

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers natural sweetness with fewer calories.

saffron

🥗Healthier: turmeric

💰Cheaper: cumin

Turmeric adds color and flavor at a lower cost.

rosewater

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Vanilla extract provides a sweet aroma at a lower price.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable and still provide crunch.

Dry roast saffron in a pan to release its flavor.

Add milk to the pan with the roasted saffron.

Stir until the saffron color is released into the milk.

Add condensed milk to the saffron and milk mixture; mix well.

Add boiled rice that has been ground into a fine paste.

Chop almonds and add them to the mixture.

Add star anise to the mixture.

Stir continuously to prevent burning; the pudding thickens as you cook it.

Prepare serving bowls for plating the pudding.

Once the pudding reaches the desired consistency, remove from heat.

Let the pudding cool; it will thicken further as it cools.

Cover the pudding if refrigerating to prevent a skin from forming.

Garnish with chopped pistachios and sliced almonds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens