| Sholeh Zard
Ingredients: (4
servings)
- Rice, 500 grams
- Sugar, 1 kg
- Cooking oil
- Saffron, 1/2 teaspoon
- Rosewater, 1/2 cup
- Pistachio, crushed
- Almond, crushed
- Cinnamon, one teaspoon
Directions:
Wash rice a few times until the water is clear, then drain. Add
six times 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.
Heat up oil and also add to the mix. Add in most of the almonds
and the rosewater. Stir well and cover. Cook in oven at low
temperature for half an hour. Serve with pistachio, almond and
cinnamon sprinkled on top.
Persian food
guide generously provided by Roxanna and Farzin Mokhtarian. For more information
on Persian food please
go to their comprehensive Persian recipe web
site.
If you have a
variation on the recipe above, why not send it to us. Please include all details
including the ingredients required. |
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