Sunny Saffron Rice Pudding (Sholehzard)

1. 1

   Put rice into a colander. Rinse rice with fresh water until the water becomes clear. Set aside.

2. 2

   Measure 12 cups of water into a heavy-bottomed pot. Heat on medium until it just reaches a rolling boil.

3. 3

   Grind the saffron with the first amount of sugar in a small mortar and pestle. Add the hot water and allow it to steep.

4. 4

   Add rice into the pot of boiling water and cook until very soft, maybe 40 minutes. Next, add the second listed amount of sugar. Add the saffron mixture and the cardamom (or cinnamon). Stir and lower heat. Allow the pudding to simmer another 10 minutes. Turn the heat off and add the rose water. Mix gently and set it aside to cool.

5. 5

   Once the pudding has cooled to room temperature, transfer to a pretty bowl or 10 martini glasses and cover with plastic wrap. Chill in the refrigerator for 2 hours.

6. 6

   Put a generous handful of pistachios into a clean tea towel and gather up the towel like a pouch. Using a small pan or rolling pin, give them a good bashing.

7. 7

   Remove the pudding from the refrigerator. Sprinkle ground pistachios on top and serve.

8. 8

   Adapted from turmericsaffron.blogspot.com.

* Per serving · 4 servings · Values may vary.

No additional tips available.