Sholezard

1. 1

   Boil the rice in the water for about 30 minutes, then add the sugar.

2. 2

   Mix the saffron with 1 tablespoon boiling water and stir it in.

3. 3

   Dissolve the cornstarch in 34 tablespoons cold water and pour into the pan, stirring vigorously.

4. 4

   Continue to stir for a few minutes, until the liquid part thickens, then simmer on low heat for 30 minutes.

5. 5

   Add the rose water and stir in the raisins, pistachios, and almonds.

6. 6

   Let it cool a little, then pour into a glass bowl.

7. 7

   Add 1 teaspoon cardamom seeds with the rice from the beginning.

8. 8

   Serve with a dusting of cinnamon.

* Per serving · 4 servings · Values may vary.

No additional tips available.