SHOLEH ZARD (PERSIAN RICE PUDDING)
This cozy dessert from Sara Mardanbigi and Edgar Rico, the owners of Nixta Taqueria in Austin, Texas, is a take on sholeh zard, a loose, heavily spiced Persian rice pudding Ms. Mardanbigi grew up eating. It also borrows influence from the Mexican arroz con leche of Mr. Rico's childhood. Their take is warm and smoky with black cardamom and saffron, velvety from egg yolks and butter, and has a savory finish. It calls for arborio rice instead of the usual basmati to add a slight chew, and strawberry powder instead of rosewater to provide similar floral notes with a punch of acid.
Provided by Priya Krishna
Categories custards and puddings, dessert
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
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.
SHOLE ZARD
Shole zard, also known as Persian saffron rice pudding, is unlike any other rice pudding you've tasted. The main flavor of the dish comes from saffron, which is complemented by subtle notes of rosewater and cardamom. Shole refers to the pudding-like texture and zard means yellow in Farsi. The dessert is served on many occasions, including the month of Ramadan for iftar, the evening meal that breaks the daily fast.
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Rinse the rice 5 to 8 times to get rid of the excess starch. Set it aside.
- Bring 8 cups water to a boil in a large pot. Add the rice and cook over medium heat until fully cooked and mushy, 45 minutes to 1 hour, adding more water if needed. The consistency should be thicker than soup, but not too thick.
- Meanwhile, sprinkle the ground saffron on 2 cubes of ice in a small bowl or glass and let the ice melt. This will be your bloomed saffron.
- Once the rice is cooked and mushy, add the sugar and butter and cook stirring occasionally, until the sugar is completely dissolved, about 10 minutes. Add the bloomed saffron and the cardamom pods. Lower the heat and let it simmer, stirring occasionally, until the saffron and cardamom flavor have seasoned the rice, about 15 minutes. Remove the cardamom pods from the rice pudding and stir in the rosewater. Cook for another 5 minutes.
- Remove from the heat and let the shole zard sit until it's no longer piping hot, about 10 minutes. Divide the rice pudding among 6 serving bowls, let cool to room temperature and then refrigerate until completely chilled, at least 1 hour and up to 3 days. Before serving, top each bowl with a pinch of cinnamon and some slivered almonds, pistachios and rose petals if using. Shole zard can be served cold from the refrigerator or at room temperature.
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- Use a pot. Pour the mentioned amounts of water and rice into the pot. After the water starts boiling, lower the flame of the gas burner. By doing this, the rice will cook and soften. It’s important that the rice be well-cooked and softened.
- After leaving the rice on the gas burner for about one hour, the rice will be well-cooked. Now the sugar must be added.
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- In a large bowl, cover the rice with water. Using your hand, agitate the rice to release the starch, then carefully pour off the water. Rinse the rice 5 to 7 more times, until the water runs clear. Cover the rice with water and refrigerate overnight. Drain, then coarsely crumble with your hands.
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