Persian Apricot Pudding Recipes

CREAMY APRICOT RICE PUDDING

Steps:

• Bring 1 1/2 cups water to a boil over high heat in a saucepan. Stir in your rice. Then, turn down the heat, cover the pan and let simmer for 20 minutes.
• When the rice is done, put it in a clean saucepan with 1 1/2 cups milk, the sugar and salt. Cook this over medium heat, giving it a stir every once in awhile, until it thickens up and gets creamy, 15 to 20 minutes. Crack your egg into a small bowl and beat it with the remaining 1/2 cup milk. Slowly stir this mixture into the rice. Stir in your diced apricots and cook 2 minutes more. Take off the stove and stir in your butter, vanilla, orange zest, and cardamom. Grate some nutmeg over top.

APRICOT PUDDING

Steps:

• Preheat oven to 350 degrees. Generously butter a 2-quart baking dish with a lid. Combine flour, baking soda and salt in a sifter and sift into a bowl; set aside. Combine milk, butter and vinegar in a measuring cup and set aside. In a large bowl of an electric mixer, beat the sugar and egg at medium-high speed until smooth. Add the jam and beat until blended. At medium speed, beat in the flour mixture, in fourths, alternately with the milk mixture, in thirds, beginning with the flour mixture, until batter is smooth. Pour into the prepared baking dish, cover and bake until browned and set, for 25 to 30 minutes.
• While pudding bakes, combine sauce ingredients and 1 1/82 cup hot water in a small saucepan; heat to simmering, stirring to dissolve sugar and melt butter. Keep warm.
• When pudding is done, uncover and pour sauce all over the top to evenly soak the pudding. Serve when cool enough to eat.

PERSIAN APRICOT PUDDING

Steps:

• Have a 1 quart shallow bowl ready.
• Place rice in a blender container and blend until fine, about 1 minute. Place in a small bowl and add cornstarch and water. Stir to dissolve cornstarch.
• Place drained apricots in blender container. Blend until smooth. Add enough milk to apricots to total 4 cups. Pour into a small saucepan.
• Add sugar and rice mixture.
• Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue to cook and stir for 5 minutes. Remove from heat and stir in extracts.
• Pour pudding into bowl. Let cool at room temperature for 30 minutes, then chill throughly.
• Note: cooking time does not include chilling time.

PERSIAN APRICOT RICE PUDDING

Steps:

• Have a 1qt.
• shallow bowl handy.
• Put the rice in blender,blending until fine.
• Pour into small bowl,add cornstarch& water,stir to dissolve the cornstarch.
• Pour the drained apricots in blender,and blend until smoothy.
• Add just enough milk to total 4 cups (approximately 2 cups milk.).
• Pour into a small saucepan& add sugar& the rice mixture.
• Over medium heat,stir constantly,until it comes to a boil.
• Cook and stir for 5 minutes.
• Remove from heat& stir in extracts.
• Stir to blend.
• Pour pudding into a bow,and allow to cool at room temperature for 1/2 hour,Then chill.
• When pudding is cold,serve.

APRICOT PUDDING

Steps:

• Set a round wire rack in bottom of large stockpot. Set a 5-cup pudding basin or ovenproof bowl on rack. Fill pot with enough water to come about three-quarters of the way up the sides of the basin. Remove basin; dry, and butter inside. Set aside. Cover pot, and bring to a boil.
• Put apricots, brandy, and 1/2 cup water into a small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer, partially covered, until apricots are very soft and most of the liquid has been absorbed, about 10 minutes. Reserve 1/2 cup apricots. Carefully puree remaining apricot mixture in a food processor (you should have about 1/2 cup); let cool 10 minutes.
• Cut reserved apricots into 1/2-inch pieces; return to saucepan. Add 1/4 cup sugar and 1/3 cup water. Bring to a simmer; cook until liquid is nearly evaporated. Pour mixture into prepared basin, and set aside.
• Butter a 10-inch round of parchment paper; set aside. Whisk flour, baking powder, and salt in a bowl; set aside.
• Put remaining 3/4 cup sugar and the lime zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 4 minutes. Add eggs, one at a time, mixing after each addition. Mix in lime juice.
• Add flour mixture in 3 additions, alternating with the apricot puree and milk. Transfer batter to prepared basin.
• Place parchment round, buttered side down, over basin. Make a pleat in center of parchment. Cover with an 11-inch round of foil. Make a pleat in the center of the foil to allow room for pudding to expand. Cut a piece of twine about 7 feet long. Wrap twine twice around basin over foil, just below lip. Knot to secure. Tie loose ends to twine on other side of basin, creating a handle.
• Lower pudding into boiling water; cover pot. Return to a boil; reduce to a simmer. Steam until an instant-read thermometer inserted into pudding registers 180 degrees, about 1 1/2 hour, adding boiling water occasionally to maintain level.
• Transfer pudding to a wire rack. Remove foil and parchment. Let cool 10 minutes. Run a knife around edge of bowl to loosen, and invert pudding onto a serving plate. Serve warm, with ice cream or creme anglaise if desired.

SHOLEH ZARD (PERSIAN RICE PUDDING)

Steps:

• Bring 4 cups of water to a hard boil in a Dutch oven or other large pot over high heat. Add the rice and let it boil, stirring regularly, until the grains begin to soften around the edges but are still crunchy in the center, 1 to 2 minutes. Strain the rice, but do not rinse it. Rinse the pot with cold water to cool it down, then return it to the stove.
• To the rinsed pot, add the milk, cream, sugar, vanilla, cinnamon stick, cardamom, turmeric, saffron water and kosher salt. Bring to a gentle boil over medium heat, stirring occasionally. You may be tempted to turn the heat up to make it boil faster - resist this urge. The goal is to let the spices slowly infuse the milk and cream, like a tea, for deep flavor.
• Slowly stir in the rice, making sure the grains are all well coated. Cover, turn the heat down to low, and simmer, stirring a few times to make sure the grains don't stick to the bottom, until the mixture has the consistency of a loose pudding, 35 to 45 minutes. It should be thick enough to coat the back of a spoon, with the rice maintaining a slight chew.
• Add the cubes of butter a few at a time, stirring to incorporate fully between each addition. Remove from the heat and let cool until warm, stirring regularly, about 5 minutes. Stir in the egg yolks, one at a time. The consistency should be velvety.
• Divide the sholeh zard among bowls, and divide the ground cinnamon, strawberry powder and pistachios - in that order - over the top of each one. The strawberry powder should be the thickest layer, covering the entire surface. Crown the bowls with a light sprinkling of flaky salt and serve.

APRICOT BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking dish.
• Whisk cinnamon and brown sugar together in a small bowl; set aside.
• Butter both sides of bread slices with softened butter. Layer in the prepared baking dish with apricot halves.
• Combine milk, creme fraiche, sugar, eggs, lemon zest, and apricot syrup in a large bowl; whisk until combined. Pour over bread and apricots and sprinkle cinnamon-sugar mixture over top. Let stand until bread is saturated with liquid, about 20 minutes.
• Bake in the preheated oven until golden on top, about 30 minutes. Set on a wire rack to let cool completely.