"Sholeh Zard" is a very traditional and popular Persian dessert that is made with rice and is infused with saffron, cardamom and rose water. To make it even better, you top it with cinnamon, almonds, pistachios, and rose petals. 😋
In Iran, many people make Sholeh Zard as "Nazri. Nazri is when someone makes a whole lot of a meal or in this case a dessert and distributes it around their neighborhood for free, to give thanks for their health or for a prayer that's been answered.
When I think of Sholeh Zard, my mind goes back to my childhood when my mom would hand me a tray full of bowls of Sholeh Zard and I would go and knock on all the neighbors doors and give each one bowl. 😊
1. Start by washing the rice in a bowl. Rinse it around 10 times until the water runs clear. While you are washing the rice, try to crumble it coarsely with your hands. (You can also pulse it a few times in a food processor before washing. The goal is to have crumbled rice.)
2. Add the washed rice to a large pot with 6 cups of water. Bring to a boil and then reduce the heat to medium low and let it simmer for about 30 minutes to an hour, stirring occasionally. If you feel like all the water is evaporated and it's starting to stick to the pan, add 1-2 cups of cold water again and stir.
3. In the meanwhile, we prepare the saffron. Grind the saffron in a mortar. Mix the saffron with 6 tablespoons of boiling water and let it sit until it's brewed and cooled down. I always place a small plate on top of it because it traps the steams and helps the brewing process.
3. After 30 minutes, test the rice to see if it's soft and cooked. To do this, gently squeeze a grain between your fingers, it should fall apart. Now add the sugar, butter, brewed saffron, and cardamom pods. Cook for another half an hour to an hour and keep stirring until it thickens.
4. Add rose water and let it cook for 5 more minutes. Take out the cardamom pods. Pour into your desired bowls or cups.
5. This is my favorite step! Now we garnish them with cinnamon, almonds, pistachios, and rose petals.
6. You can serve this dessert warm, or refrigerate for a couple of hours and serve it chilled.
You can store Shole Zard for a few days in the fridge.
Saffron Rice Pudding (Sholeh Zard) Recipe:
Ingredients for 4 servings:
- 1 cup Rice (You can use whatever white rice that you have on hand, I used Basmati)
- 2 cups Granulated Sugar
- 6 cups of water
- 2 tsp ground saffron
- 50 grams unsalted butter (you can skip for a vegan recipe)
- 1/2 cup rosewater
- 4 cardamom pods
Toppings:
- Cinnamon
- Sliced or slivered almond and/or pistachios
- Rose petals (optional)
Instructions:
1. Start by washing the rice in a bowl. Rinse it around 10 times until the water runs clear. While you are washing the rice, try to crumble it coarsely with your hands. (You can also pulse it a few times in a food processor before washing. The goal is to have crumbled rice.)
2. Add the washed rice to a large pot with 6 cups of water. Bring to a boil and then reduce the heat to medium low and let it simmer for about 30 minutes to an hour, stirring occasionally. If you feel like all the water is evaporated and it's starting to stick to the pan, add 1-2 cups of cold water again and stir.
3. In the meanwhile, we prepare the saffron. Grind the saffron in a mortar. Mix the saffron with 6 tablespoons of boiling water and let it sit until it's brewed and cooled down. I always place a small plate on top of it because it traps the steams and helps the brewing process.
3. After 30 minutes, test the rice to see if it's soft and cooked. To do this, gently squeeze a grain between your fingers, it should fall apart. Now add the sugar, butter, brewed saffron, and cardamom pods. Cook for another half an hour to an hour and keep stirring until it thickens.
4. Add rose water and let it cook for 5 more minutes. Take out the cardamom pods. Pour into your desired bowls or cups.
5. This is my favorite step! Now we garnish them with cinnamon, almonds, pistachios, and rose petals.
6. You can serve this dessert warm, or refrigerate for a couple of hours and serve it chilled.
You can store Shole Zard for a few days in the fridge.
طرز تهیه ی شله زرد
مواد لازم:
برنج 1 پیمانه
آب 6 پیمانه
شکر دو پیمانه
زعفران دم کرده نصف استکان
گلاب یک دوم پیمانه
هل 4 عدد
کره 50 گرم
برای تزئین:
دارچین
دارچین
خلال بادام و پسته
طرز تهیه:
1. برنج رو چند بار بشورین و آبش رو خالی کنید تا جایی که آبی که اضافه میکنید دیگه کدر نباشه و زلال باشه.
اگه برنجی که استفاده میکنید کامله و نیم دونه نیست، موقع شستن میتونین کمی با دست خردش کنید. یا حتی میتونین قبل از شستن برنج رو توی غذاساز بریزید و چند تا پالس بزنید تا یه کم خرد بشن.
اگه برنج کامل هم استفاده کنید مشکلی نیست فقط یه کم دیرتر میپزه و له میشه.
اگه برنج کامل هم استفاده کنید مشکلی نیست فقط یه کم دیرتر میپزه و له میشه.
2. برنج و آب رو روی حرارت متوسط رو به بالا بذارین تا آب به جوش بیاد. بعد روی حرارت متوسط بذارین در حدی که قل بزنه و اجازه بدین برنج حدود نیم ساعت تا یک ساعت بپزه تا کاملا وا بره و نرم بشه. گاهی هم بزنید تا ته نگیره.
هر وقت دیدین آب برنج داره تموم میشه یکی دو پیمانه آب سرد اضافه کنید.
3. توی مدتی که برنج داره میپزه زعفران رو دم کنید.
3. بعد از حدود یک ساعت که برنج کاملا پخت شکر، زعفران و هل و کره رو اضافه میکنیم. ( برای اینکه مطمئن شیم برنج کاملا پخته یه دونه شو بین انگشتاتون فشار بدین باید کاملا نرم باشه و وا بره. )
باز هم حدود نیم ساعت تا یک ساعت اجازه میدیم شله زرد بپزه تا جا بیفته و غلیظ بشه. حتما شله زرد رو هم بزنین که ته نگیره.
4. در مرحله ی آخر گلاب رو اضافه کنید و اجازه بدین چندتا قل بزنه بعد زیرش رو خاموش کنید. هل رو از توی شله زرد در بیارین. شله زرد رو توی ظرف هاتون بریزید.
5. با دارچین و بادام و پسته تزئین کنید.
میتونین شله زرد رو گرم یا سرد سرو کنید.😋
میتونین شله زرد رو گرم یا سرد سرو کنید.😋
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