Saffron Rice Pudding

Sholeh-Zard

                                                                                                                                                                      

Saffron Rice Pudding

                                                       

 Ingredients:
250 grams rice
500 grams sugar
4 tablespoons cooking oil
1/2 teaspoon saffron
1/2 cup rosewater
2 tablespoons crushed pistachio
2 tablespoons crushed almond
1/2 teaspoon crushed cinnamon

Method :

Wash rice a few times until the water is clear, then drain. Add six times water and bring to a boil, removing the foam. When rice softens completely, add sugar and stir well.

Dissolve saffron in half a cup of hot water and add to the mix. Heat up oil and also add to the mix. Add in most of the almonds and the rosewater. Stir well and cover.

Cook in oven at low temperature for half an hour. Serve with pistachio, almond and cinnamon sprinkled on top.