SafePlates

Ingredients

• 1 cup (240 ml) basmati rice
• 5 cups (1.2 liters) water
• 2 cups (480 ml) granulated sugar
• 1/2 teaspoon (2.5 ml) saffron threads, dissolved in 3 tablespoons (45 ml) hot water
• 1/4 cup (60 ml) rose water
• 1/2 teaspoon (2.5 ml) ground cardamom
• 1/4 cup (60 ml) slivered almonds
• 1/4 cup (60 ml) pistachios, chopped
• Cinnamon for garnish

Instructions

1. Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch, which aids in achieving a creamy texture.
2. In a large pot, bring 5 cups of water to a boil. Add the rinsed rice and cook on medium heat, uncovered, for about 30 minutes, or until the rice is very soft and the water is mostly absorbed.
3. Add the sugar to the pot and stir well. Continue to cook on low heat, stirring frequently to prevent the rice from sticking to the bottom of the pot and burning.
4. Stir in the saffron water, rose water, and ground cardamom. Mix thoroughly to distribute the flavors evenly.
5. Add the slivered almonds to the mixture and continue to simmer on low heat for another 20 minutes, or until the mixture thickens to a pudding-like consistency.
6. Once the shole zard is ready, spoon it into serving dishes. Garnish with chopped pistachios and a sprinkle of cinnamon. Optionally, lightly toast the pistachios before garnishing to enhance their flavor.
7. Allow to cool slightly before serving, as the flavors develop more when slightly cooled. Shole zard can also be refrigerated and served cold. Note that the flavors intensify over time, so consider making it a day ahead to enhance its taste.

Tip

Optionally, lightly toast the pistachios before garnishing to enhance their flavor.