Saffron Rice Pudding with Pistachio
In Iran it is sholeh zard; in my kitchen it is simply the yellow one — stained gold with saffron, eaten cold from little glass cups.
Saffron Rice Pudding with Pistachio
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- 150 g short-grain rice
- 1 L whole milk
- 120 g sugar
- 1 pinch saffron threads
- 1 tbsp rosewater
- 40 g pistachios, crushed
- dried rose petals, to finish
- Rinse the rice and simmer in the milk over low heat, stirring often, for 35 minutes.
- Bloom the saffron in 2 tbsp hot water and stir in with the sugar.
- Cook 10 more minutes until thick, then add rosewater.
- Pour into glasses and chill for at least 2 hours.
- Top with crushed pistachio and rose petals.
260Calories
7gProtein
42gCarbs
7gFat
1gFiber
28gSugar
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