Shole Zard Recipes

Steps:

• Bring 4 cups of water to a hard boil in a Dutch oven or other large pot over high heat. Add the rice and let it boil, stirring regularly, until the grains begin to soften around the edges but are still crunchy in the center, 1 to 2 minutes. Strain the rice, but do not rinse it. Rinse the pot with cold water to cool it down, then return it to the stove.
• To the rinsed pot, add the milk, cream, sugar, vanilla, cinnamon stick, cardamom, turmeric, saffron water and kosher salt. Bring to a gentle boil over medium heat, stirring occasionally. You may be tempted to turn the heat up to make it boil faster - resist this urge. The goal is to let the spices slowly infuse the milk and cream, like a tea, for deep flavor.
• Slowly stir in the rice, making sure the grains are all well coated. Cover, turn the heat down to low, and simmer, stirring a few times to make sure the grains don't stick to the bottom, until the mixture has the consistency of a loose pudding, 35 to 45 minutes. It should be thick enough to coat the back of a spoon, with the rice maintaining a slight chew.
• Add the cubes of butter a few at a time, stirring to incorporate fully between each addition. Remove from the heat and let cool until warm, stirring regularly, about 5 minutes. Stir in the egg yolks, one at a time. The consistency should be velvety.
• Divide the sholeh zard among bowls, and divide the ground cinnamon, strawberry powder and pistachios - in that order - over the top of each one. The strawberry powder should be the thickest layer, covering the entire surface. Crown the bowls with a light sprinkling of flaky salt and serve.

Steps:

• Start a few hours ahead of time by preparing the rice by picking out any dark or discoloured grains and then washing in a colander until the water runs clear.
• Place the rice in a large bowl or pot with the salt and enough cold water to cover by an inch and soak for about 2 hours.
• Drain the rice, then bring the 2 quarts water to a boil over a high heat.
• Stirring constantly, pour the rice in a slow thin stream.
• Turn the heat down very low and simmer uncovered for 30 minutes.
• Stir in the sugar, then add the butter and saffron mixture and continue stirring until the sugar dissolves, the butter has melted and the rice is bright yellow.
• Stir in the slivered almonds and 1 tbsp of the pistachios and, stirring frequently, cook for 30 minutes longer or until the mixture can hold its shape almost solidly in the spoon.
• Stir in the rose water and ladle the mixture into a large, heatproof serving bowl.
• Spread it out with a spatula and sprinkle the top with two thin crossing lines of cinnamon to divide it into quarters.
• Sprinkle each quarter with the remaining 3 tbsp of pistachios and decorate with whole almonds.
• Refrigerate for at least 2 hours or until the pudding is chilled and firm.
• Serve directly from the bowl.

Steps:

• 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.