Persian rice pudding

Ingredients for 10 servings:

• 300 g rice (long grain rice – but can also be broken rice)
• 2,500 ml water
• ½ tsp saffron threads (alternatively ground saffron)
• 220 g sugar
• 2 pinches cardamom, ground
• 4 tbsp rose water
• 150 g butter
• n. B. Almond(s) (almond slivers) or chopped pistachios for garnishing
• 2 ½ liters of water for boiling
• 2 tbsp water, hot, for the saffron

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Sholeh – zard

Soak the rice in water and let it swell for about 1 hour. Drain and lightly crush the grains with a pestle or similar tool. Add the 2 1/2 liters of water and bring to a boil. Simmer gently for about 1 hour, stirring frequently. Finely grind the saffron threads with a little sugar in a mortar and pestle, then dissolve in 2 tablespoons of hot water. Add the saffron, sugar, cardamom, and rose water to the rice. Melt the butter and stir it in. Transfer the mixture to a large bowl, garnish with almond slivers or pistachios, and let cool.