Persian saffron rice pudding (Sholeh zard)

Wash the rice in cold water and drain it. Bring the water to a boil and cook the rice at a medium heat until tender. It would take about 30 minutes.

After half an hour, add sugar to the rice and cook for another 30 minutes until become dense.

After 30 minutes, add rose water, cardamom and silvered/flaked almonds and saffron water to the rice.

Gently mix.

Leave the rice to cook on low heat for final 20-30 minutes.

Once pudding is ready, garnish with slivered almonds and ground cinnamon and served chilled.

Ingredients