David's Recipe for Sholeh Zard

More sugar than is good for you, and some fat, but still not nearly as bad as the original.

Dessert or Snack, Persian, Iranian

  • 2-1/2 liters boiling water
  • 1 kg rice
  • 1 kg sugar
  • 1 soup spoon bland cooking oil
  • 1 gram saffron
  • 1 cup rose water (Yes, that much!)
  • 25 grams crushed almonds
  1. Preheat oven to slow-moderate.
  2. Soak the saffron in a little of the hot water.
  3. Add the remaining water to the rice. Bring again to a boil, then lower to a simmer and simmer for 15 minutes in a covered pot using a heat diffuser and a low flame.
  4. Thoroughly mix in the sugar, oil, the saffron and its water, the rose water, and the crushed almonds.
  5. Put the whole pot in the oven for 40 minutes, or until the top looks glossy and hard.
  6. Allow to cool and serve cold or at room temperature.

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