Sholeh Zard

This recipe was prepared in London by Julia Scott. She describes her experience in Sholeh Zard : An outsiders experience

125g rice
600 ml of water
100g sugar
2 tbsp cooking oil
1/2 tsp saffron soaked in 2 Tbsp hot water
1 ounce rose water
3 cardamom pods
Almonds & pistachios to garnish

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Preparation and Cooking
1. Place the rice, water and cardamon pods in a sauce pan and simmer on a medium flame until all the water is absorbed and rice is cooked.
2. Turn off heat, add in oil, saffron soaked in water, rose water.
3. Turn heat back on and simmer again until think, stirring frequently.
4. Serve with crushed almonds and pistachios.