Sholeh zard

Ingredients for 4 servings:

• 250 g basmati rice
• 1 liter of water
• ½ tsp salt
• 50 g almond flakes
• 50 g chopped pistachios
• 300 g sugar
• 50 g butter
• ½ g saffron threads
• 75 ml rose water
• some cinnamon sugar
• some fruits

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 35 minutes

sweet Iranian rice dessert

Toast the almond slivers and pistachios in a dry pan, then set aside. Heat the rose water with saffron, then let it cool slightly and then strain through a fine sieve. Cook the basmati rice in 1 liter of salted water for 10 minutes, drain, rinse with cold water, drain well, and return to the pot. Add the sugar, rose water, and butter to the rice. Bring everything to a boil, then turn off the heat and let the rice swell for another 10 minutes. Mix about a third of the toasted kernels into the rice. Let the rice cool, then refrigerate for about 2 hours. Ladle into serving bowls and top with a few cherries or other fruit. Add the remaining toasted kernels and sprinkle with a little cinnamon sugar.