Sholeh Zard

Ingredients

Basmati rice

1 cup, washed and soaked

Water

4 cups, for cooking rice

Sugar

1 cup

Saffron threads

1/2 teaspoon, dissolved in 2 tablespoons of hot water

Rosewater

1/2 cup

Ground cardamom

1/2 teaspoon

Ground cinnamon

1/2 teaspoon, plus more for garnish

Slivered almonds

1/4 cup, for garnish

Pistachios

1/4 cup, chopped, for garnish

Instructions

1. Rinse the basmati rice thoroughly under running water until the water runs clear. Soak the rice in water for 1 hour, then drain.
2. In a large pot, add the soaked rice and 4 cups of water. Bring to a boil, then reduce heat and simmer until the rice becomes soft and mushy.
3. In a separate bowl, dissolve the saffron threads in 2 tablespoons of hot water to extract the color and aroma.
4. Add the sugar, dissolved saffron, rosewater, ground cinnamon, and ground cardamom to the cooked rice. Stir well to combine.
5. Continue to cook the rice mixture over low heat for about 30 minutes, stirring occasionally, until it thickens to a pudding-like consistency.
6. Pour the Sholeh Zard into individual serving bowls and allow it to cool to room temperature.
7. Garnish each bowl with slivered almonds, chopped pistachios, and a sprinkle of ground cinnamon.
8. Refrigerate for at least 2 hours before serving to allow the flavors to meld together. Serve chilled and enjoy!