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Persian Saffron Rice Pudding (Sholeh zard)

1 cup short grain rice
10 cups water
3 1/2 cups sugar
1/4 cup unsalted butter or corn oil
1/2 cup slivered almonds
1/2 teaspoon ground saffron threads, dissolved in 2 tablespoons hot water
1 teaspoon ground cardamom
1/2 cup rose water
2 tablespoons rice flour, dissolved in 2 cups water

2 teaspoons ground cinnamon
2 teaspoons slivered almonds
2 teaspoons slivered or chopped unsalted pistachios

Pick over and wash the rice. Combine the rice with 8 cups of water
in a large pot and bring to a boil, skimming the foam as it rises.
Cover and simmer for 35 minutes over medium heat until the rice is
quite soft. Add the sugar and 2 more cups of warm water and cook
for 25 minutes longer, stirring occasionally. Add the butter,
almonds, saffron water, cardamom, and rose water and mix well.
Cover and simmer over low heat for 20 minutes. Add the dissolved
rice flour and cook uncovered over low heat for another 20 minutes
or until the rice mixture has thickened to a pudding. Spoon the
pudding into individual serving dishes or a large bowl. Decorate
with cinnamon, almonds, and pistachios. Chill the pudding in the
refrigerator for at least 1/2 hour and serve it cold.


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1 of 4 people found the following review helpful:
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yum yum!, December 30, 2004 - 02:54 AM
Reviewer: Anonymous from Orange County, CA
i can't believe how delicious this was. my craving for sholeh zard was fulfilled and then some! i substituted wheat flour for the rice flour and it turned out fine.

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