Sholeh Zard

Description
This is a dessert recipe from Iran. I have not tried it but posted it by request. You need to allow a few hours for the rice to soak.



Ingredients
To soak


 * 1/4 cup salt


 * water

For the pudding


 * 2 quarts water


 * 1 cup uncooked long-grain white rice


 * 2 cups sugar


 * 8 tablespoons butter, cut into small pieces


 * 1 1/2 teaspoons saffron threads, crushed and dissolved in


 * 1 tablespoon water


 * 6 tablespoons almonds, slivered and blanched


 * 4 tablespoons unsalted pistachios, slivered or finely chopped


 * 1/2 cup bottled rose water


 * 1 teaspoon ground cinnamon


 * 8 whole blanched almonds

Directions

 * Start a few hours ahead of time by preparing the rice by picking out any dark or discoloured grains and then washing in a colander until the water runs clear.


 * Place the rice in a large bowl or pot with the salt and enough cold water to cover by an inch and soak for about 2 hours.


 * Drain the rice, then bring the 2 quarts water to a boil over a high heat.


 * Stirring constantly, pour the rice in a slow thin stream.


 * Turn the heat down very low and simmer uncovered for 30 minutes.


 * Stir in the sugar, then add the butter and saffron mixture and continue stirring until the sugar dissolves, the butter has melted and the rice is bright yellow.


 * Stir in the slivered almonds and 1 tbsp of the pistachios and, stirring frequently, cook for 30 minutes longer or until the mixture can hold its shape almost solidly in the spoon.


 * Stir in the rose water and ladle the mixture into a large, heatproof serving bowl.


 * Spread it out with a spatula and sprinkle the top with two thin crossing lines of cinnamon to divide it into quarters.


 * Sprinkle each quarter with the remaining 3 tbsp of pistachios and decorate with whole almonds.


 * Refrigerate for at least 2 hours or until the pudding is chilled and firm.


 * Serve directly from the bowl.