Persian rice pudding with saffron

                                            Persian rice pudding with saffron


     

      Cooking Time:1 hour 30 minutes.   Chill Time:1-2 hours
         Yield: About eight 6-ounce dessert cups
         Recipe type: Dessert
         Cuisine: Persian/Azeri


    INGREDIENTS

•  Jasmine  rice 1cup 
• 6 cups boiling water
• 2 cups granulated sugar
• 2 1/3 cups extra boiling water(to be added later)
• 1/4 cup rosewater (optional)
• 1/4 tsp ground saffron
• Garnish:
• Ground cinnamon
• Slivered or chopped unsalted pistachio nuts
• Dried rose petals(optional) or a slice of kiwi sliced thin  

   INSTRUCTIONS

1. Pick through the rice,add it to a bowl and wash in cold water.Drain and wash couple of more times each time with fresh cold water.Drain all the water.
2. Add rice and boiling water to a deep nonstick 3-Qt saucepan.Bring to a boil.Reduce heat to just above the low marking.Simmer with a low boil without covering the pan.
3. Do NOT stir for 1 hour 15 minutes.Most water will be cooked off and the rice should be completely tender.To test the rice,very gently squeeze one grain between thumb and index finger; it should fall apart with a sticky texture.
4. Add 2 1/3 cups boiling water;2 cups sugar,1/4 cup rosewater(optional),and 1/4 tsp saffron.Increase the heat to med low and bring it to in a boil.Continue cooking on medium low for 5 more minutes,or until sholeh zard thickens.Use a wooden spoon to stir several times so the sholeh zard does not stick to the bottom or sides of the pan.Remove from the heat.
5. Pour into 6-ounce cups and cool in room temperature.Refrigerate for 1-2 hours until completely chilled.At this point the dishes may be stored,covered tightly with a plastic wrap,for several hours.
6. Garnish with ground cinnamon ,slivered pistachios or almond and a few dried rose petals (optional)before serving and Enjoy!!

                                                                                                                  Chef Sanaz Zahedfar