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Ramadan Delights: Sholeh Zard
Iftar and Suhoor recipes to usher in the Holy Month
SHOLEH ZARD
Ingredients
250gm rice
1.2L water, boiled
200gm sugar
1tsp saffron
60gm almond, slivered
50ml rose water
5gm pistachio
5gm cinnamon
Method
Wash rice a few times until the water is clear, then drain.
Add water and bring to a boil, removing the foam. When rice softens completely, add sugar and stir well.
Dissolve saffron in half a cup of hot water and add to the mix.
Add in most of the almonds and the rose water. Stir well and cover.
Cook for a further 30 mins in an oven at a low temperature.
Serve with pistachios, remaining almonds and cinnamon sprinkled on top.
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