### TranslatedIngredients: 1 1/2 cup Basmati rice,8 cups Water,Salt - to taste,3 cups Icing Sugar,1/4 cup Ghee,1/4 teaspoon Saffron strands,2 tablespoons Water - (or milk),4 tablespoon Almond Meal (Badam Powder),1 teaspoon Cardamom Powder (Elaichi),1/4 cup Rose water,4 tablespoons Badam (Almond) - chopped,2 tablespoons Pistachios - chopped (optional),2 teaspoons Cinnamon Powder (Dalchini) ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: Middle Eastern ### Course: Dessert ### Diet: Gluten Free ### TranslatedInstructions: To begin preparing the Sholeh Zard Recipe, wash rice in running water to remove starch and grit out. Repeat 2-3 times till you get clear water. Strain the rice in a rice strainer and keep aside.In a deep kadai, heat water. Add rice into it and bring it to boil, removing the white froth. Now simmer the gas flame, cover the lid and allow the rice to cook for about 15 mins or until soft. While the rice is cooking combine saffron and hot milk/water in a small bowl and keep aside.After the rice is cooked add sugar and stir constantly for about 10-15 minutes.As soon as the rice turns sticky add saffron, ground almond, cardamom powder, rose water and unsalted butter or ghee.Combine well. Cover the lid and simmer on low heat for 45 minutes, stirring occasionally until the mixture has thickened to a pudding consistency.Chill the saffron rice pudding in the refrigerator until set for almost 2 hours.Serve the Sholeh Zard Recipe | Persian Saffron Rice Pudding for dessert after weekend dinner of Khoresht Fesenjan Recipe and Modur Pulao.
