How To Make Persian Saffron Rice Pudding (Sholeh Zard) |Aroma781|

rose water

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Orange blossom water offers a floral note similar to rose water.

saffron

💰Cheaper: turmeric

Turmeric provides color but lacks saffron's unique flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

golden raisins

🥗Healthier: dried apricots

💰Cheaper: regular raisins

Dried apricots add a similar sweetness and texture.

Rinse the rice under cold water until the water runs clear.

Soak the rice in water for at least 2 hours, then drain.

Combine soaked rice and water in a pot and bring to a boil over medium heat.

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

Add sugar, saffron dissolved in a tablespoon of hot water, rose water, cardamom, and salt to the rice.

Stir well and cook for an additional 10-15 minutes, stirring occasionally to prevent sticking.

Remove from heat and let it cool slightly, then stir in butter until melted.

Transfer the mixture to a serving dish and smooth the top with a spatula.

Let it cool to room temperature, then refrigerate for at least 2 hours.

Before serving, garnish with chopped almonds, pistachios, and golden raisins.

Sprinkle cinnamon on top for added flavor.

Cooking Techniques

Spice Level:

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