Persian Saffron Coconut Dessert | Iranian Saffron Rice Pudding |Cooking Style With Abir

saffron

💰Cheaper: turmeric

Turmeric provides color but lacks saffron's distinct flavor.

milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk is lower in calories and suitable for lactose intolerance.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness with additional flavor.

pistachios

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts are nutritious and sunflower seeds are more affordable.

Rinse rice under cold water until the water runs clear.

Soak rice in water for 2-3 hours, then drain.

In a pot, combine soaked rice and water; bring to a boil.

Reduce heat and simmer until rice is tender and water is absorbed, about 15-20 minutes.

In a separate saucepan, heat milk over medium heat until steaming but not boiling.

Add sugar, saffron, and cardamom to the milk; stir until dissolved.

Combine cooked rice with the milk mixture; mix well.

Simmer on low heat for 10-15 minutes, stirring occasionally until thickened.

Remove from heat and stir in rose water and butter.

Serve warm or chilled, garnished with chopped pistachios and almonds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens