Iranian Saffron Rice Pudding Sholeh Zard Dairy Free Glu Recipes

IRANIAN SAFFRON RICE PUDDING (SHOLEH ZARD) (DAIRY FREE & GLU

Steps:

• Wash rice. Rinse and drain the rice several times until the water runs clear. Add the rice to a large, heavy-bottomed saucepan.
• Add 8 cups of water to the pot and partially cover with a lid. Bring the rice to a boil over medium heat, occasionally skimming the foam off the top.
• Put saffron into 2 tbs warm water and set aside.
• Once rice is soft and boiling (approximately 30 minutes), add sugar and stir gently to dissolve. Add an additional 2 cups of water and stir to combine. Keep the rice partially covered and continue to cook over a medium-low heat for approximately 20 more minutes. Stiring occasionally.
• Put canola oil, rose water and the ground saffron threads along with their water into the rice and stir thoroughly to combine. Continue to cook, partially-covered, for another 20 minutes over low heat.
• Remove the lid and stir well. The mixture should start to look like a thick pudding-like cream; all the water should be boiled out at this point. Feel free to add more saffron to taste. The more saffron you add the richer the flavor and color of the pudding will be.
• Add the blanched slivered almonds and continue cooking over medium-low heat until a pudding-like texture develops (approximately 30 more minutes).
• Once thickened, remove the pot from the stove and pour the Sholeh Zard into a large, shallow plate and let it cool*. Once the top has dried into a thin, yet hard, layer you can decorate with the cinnamon and pistachios in a pretty pattern.
• Once cool, place the plate, covered into the refrigerator and continue chilling until the pudding has transformed into a jello-like consistency.
• *Optional serving styles: The pudding also tastes great warm (right after it's done cooking).
• Which ever way you choose, we like both you may now serve the tastiest dessert along with a nice cup of tea.
• Enjoy!

SHOLEH ZARD (PERSIAN RICE PUDDING)

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.