Sholeh Zard (Persian Rice pudding)

Among the next few post will be some traditional Persian foods. These are what I call "debatable" recipes. Between my paternal and maternal grandparents alone you can come up with 85 varieties. I always wondered why these recipes are so special and I figured out the hard way. By the time you decide which recipe your going to go with, which family member your going to let down, and finally figure it out on your own, it really becomes your own recipe. Let's take this recipe for instance, Sholeh Zard. One of my favorites! 

A measly six ingredients can become so complex. Before making it last week for my cousins coming home party I got a talk from my grandmother. She wanted to make sure I make it spoonable but not runny. Then again she didn't want me to make it hard enough to cut with a knife either. See what I mean? I don't even know how to make it dense enough to cut with a knife if I wanted to. 

Then there was the time I sent my brother to get the rice so I could make a batch. He called my grandmother in Georgia (we live in California) to make sure he was bringing home the right kind. I guess I should have been more clear since there are about ten different varieties he could have chosen from. 

I'll tell you a little secret though. I have never gotten as many compliments as the time I added sushi rice. The sticky short grain mixed in with the long grain just made the perfect Sholeh Zard. But I've given the basic recipe below so you're not on a wild goose chase for different types of rice. 

This is a Persian dessert usually served for special occasions. I love this dish. The aroma of the saffron and rose water together makes anyone smile. Below is truly my recipe, no joke. I took every one's advice from across the world and made it my own. Feel free to make it your own as well!

Oh while I'm at it let me introduce you to Mocha. You'll see him lurking in the shadows. He looks like he's been abandoned in our house and nobody feeds him. Trust me he gets fed, probably more often than I do. That's his spot by the oven. He always sits and hopes the pot is going to magically flip over and all the food is going to end up on the floor.

Lets just say, I love him enough that A LOT of things "accidentally" end upon the floor while I'm cooking.

Sholeh Zard:

~1 1/3 cups uncooked Jasmine long grain rice

~1 1/2 cups sugar

~8 cups water

~1/2 tsp ground saffron threads

~2 tbsp butter OR 1 tbsp vegetable oil (this is an option when making it as a kosher dessert and its preferred to be non-dairy)

~1 heaping tbsp corn starch 

~1/2 cup bottled rose water

~slivered almonds and cinnamon for garnish

1. In a large bowl rinse your rice once and then cover it with cold water, about an inch above the rice. Let it soak for up to two hours. ( Ive skipped this step before and nothing horrible has happened. But it does make for a better Sholeh Zard)

2. Repeatedly rinse the rice until the water runs clear. ( Everyone lists this step and it'll never run clear. Sure, try! Email me in a week when you give up ;) Below is a picture of how "clear" the water will ever get)

   

3. Bring 8 cups of water to a boil. Once the water is boiling reserve a few tablespoons. Then add the rice half a ladle at a time stirring constantly. Once you have added all of your rice stir on high heat till the water gets slightly milky. Lower heat to a simmer and cook uncovered for thirty minutes or until the water is all gone.

4. Add your saffron to the reserved hot water. Let it steep while your rice is cooking.

5. Add the corn starch to the rice and mix well. You will see tiny clumps, don't worry the next step will help. 

6. Slowly start adding the sugar, making sure it dissolves. This will make the mixture nice and thick and glossy.

7. Next add your saffron mixture to the rice and stir until you have an even yellow color. Keep stirring for about five minutes. It might look like a good consistency but there's still another 1/2 cup of liquid to be added.

8. Turn off the heat and let cook for 5 minutes ( not any longer ) Add your rose water. The mixture needs to be cool enough so it doesn't turn the smell of the rose water but warm enough to plate.

9. Ladle the mixture in to a serving dish and refrigerate till set. Usually over night. 

10. Garnish with cinnamon and almond slivers.

Ive been asked many times how I get those pretty designs on my Sholeh Zard. I'll share my secret because you read the whole recipe :) They're templates you can purchase from any craft store. Either the ones for cakes that are used to dust powdered sugar designs or stencils for painting. Just make sure the surface of the Sholeh Zard is slightly set or it will stick to the stencil and probably ruin your design. Happy cooking!