Shollehzard (Saffron Rice Pudding)

Product :saffron
Category : starters
Nº of Portions :4
Origin : Persian Gulf
Source : From the book ?THE ESSENTIAL SAFFRON COMPANION? by John Humphries

Method :
Pick over, wash and put the rice to boil in the water in a large saucepan over medium heat until very soft, adding more water as required and stirring from time to time. Stir in the sugar, rose water and saffron and simmer till sugar is dissolved. Reduce heat, melt the fat and stir in. Cover and simmer for three minutes. Dish up into a serving bowl. When set decorate with powdered cinnamon and, if desired, almond and pistachio slivers.
Advice :
120g pudding rice
180 g sugar
1 teaspoon liquid saffron
30 g solid vegetable oil
2 tablespoons rose water
About 1,2 litres water


ground cinnamon, almond and pistachio slivers

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