Saffron Rice Pudding Sholeh Zard Recipes

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SHOLEH ZARD- SAFFRON RICE PUDDING



Sholeh Zard- Saffron Rice Pudding image

This Persian dessert is absolutely delicious! Although it takes awhile to cook, it is fairly low-maintenance. Adapted from Najmieh Batmanglij's "Persian Cooking for a Healthy Kitchen".

Provided by Sephardi Kitchen

Categories     Dessert

Time 1h1m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup white rice
8 -10 cups warm water
3 1/2 cups sugar
1/4 cup corn oil or 1/4 cup vegetable oil
1/2 cup slivered almonds
1 teaspoon ground cardamom
1/2 cup rose water
1/2 teaspoon saffron
2 teaspoons cinnamon
2 teaspoons slivered pistachios

Steps:

  • Wash and rinse the rice several times.
  • In a large pot, bring the rice and 8 cups of water to a boil. Skim off the foam as it rises. Cover and simmer for 35 minutes until the rice is soft.
  • Add 2 more cups water, as well as the sugar. Simmer for 25 minutes longer, stirring occasionally (be careful to not over-stir).
  • Grind the saffron and dissolve in a couple tablespoons of hot water.
  • Add the saffron water, corn oil, almonds, cardamom and rose water. Mix well, cover and simmer over low heat for about 20 minutes. Remove the cover and simmer over low heat for about 20 minutes longer, or until the rice has thickened to a pudding. Remove from heat.
  • Immediately spoon the Sholeh Zard into a large bowl or individual serving dishes.
  • Garnish with cinnamon, slivered almonds or slivered pistachios, if desired.
  • Chill and serve cold.

Nutrition Facts : Calories 529.3, Fat 10.7, SaturatedFat 1.2, Sodium 6.7, Carbohydrate 108.5, Fiber 1.9, Sugar 87.8, Protein 3.2

SAFFRON RICE PUDDING -- SHOLEH ZARD



Saffron Rice Pudding -- Sholeh Zard image

This is a dessert recipe from Iran. I have not tried it but posted it by request. You need to allow a few hours for the rice to soak.

Provided by Sackville

Categories     Dessert

Time 3h

Yield 12 serving(s)

Number Of Ingredients 13

1/4 cup salt
water
2 quarts water
1 cup uncooked long-grain white rice
2 cups sugar
8 tablespoons butter, cut into small pieces
1 1/2 teaspoons saffron threads, crushed and dissolved in
1 tablespoon water
6 tablespoons almonds, slivered and blanched
4 tablespoons unsalted pistachios, slivered or finely chopped
1/2 cup bottled rose water
1 teaspoon ground cinnamon
8 whole blanched almonds

Steps:

  • Start a few hours ahead of time by preparing the rice by picking out any dark or discoloured grains and then washing in a colander until the water runs clear.
  • Place the rice in a large bowl or pot with the salt and enough cold water to cover by an inch and soak for about 2 hours.
  • Drain the rice, then bring the 2 quarts water to a boil over a high heat.
  • Stirring constantly, pour the rice in a slow thin stream.
  • Turn the heat down very low and simmer uncovered for 30 minutes.
  • Stir in the sugar, then add the butter and saffron mixture and continue stirring until the sugar dissolves, the butter has melted and the rice is bright yellow.
  • Stir in the slivered almonds and 1 tbsp of the pistachios and, stirring frequently, cook for 30 minutes longer or until the mixture can hold its shape almost solidly in the spoon.
  • Stir in the rose water and ladle the mixture into a large, heatproof serving bowl.
  • Spread it out with a spatula and sprinkle the top with two thin crossing lines of cinnamon to divide it into quarters.
  • Sprinkle each quarter with the remaining 3 tbsp of pistachios and decorate with whole almonds.
  • Refrigerate for at least 2 hours or until the pudding is chilled and firm.
  • Serve directly from the bowl.

SHOLEH ZARD (PERSIAN RICE PUDDING)



Sholeh Zard (Persian Rice Pudding) image

This cozy dessert from Sara Mardanbigi and Edgar Rico, the owners of Nixta Taqueria in Austin, Texas, is a take on sholeh zard, a loose, heavily spiced Persian rice pudding Ms. Mardanbigi grew up eating. It also borrows influence from the Mexican arroz con leche of Mr. Rico's childhood. Their take is warm and smoky with black cardamom and saffron, velvety from egg yolks and butter, and has a savory finish. It calls for arborio rice instead of the usual basmati to add a slight chew, and strawberry powder instead of rosewater to provide similar floral notes with a punch of acid.

Provided by Priya Krishna

Categories     custards and puddings, dessert

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

1 cup arborio rice, unrinsed
3 cups whole milk
1 cup heavy cream
1/2 cup granulated sugar
1 tablespoon pure vanilla extract or 1 vanilla bean (see Notes)
1 cinnamon stick
1 black cardamom pod (see Notes)
1 tablespoon ground turmeric
2 saffron threads, preferably Persian, ground then stirred into 1 tablespoon water
1/8 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into 1/4-inch cubes
2 large egg yolks
1 teaspoon ground cinnamon
1 cup freeze-dried strawberries, finely ground
1/2 cup coarsely chopped roasted salted pistachios
Flaky sea salt, for sprinkling

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.

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