Sholeh zard

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Sholeh zard

Published: Sat 21 Nov 2015, 8:04 PM

. 250gm rice
. 1.2L water, boiled
. 200gm sugar
. 1tsp saffron
. 60gm almond, slivered
. 50ml rose water
. 5gm pistachio
. 5gm cinnamon
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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