No-Egg Sholeh Zard (Saffron Rice Pudding)

Ingredients

• 1/2 cup Basmati Rice
• 4 cups Water
• 3/4 cup Sugar
• 1/2 teaspoon Saffron Threads
• 2 tablespoons Rosewater
• 4 pods Cardamom Pods
• 2 tablespoons Cornstarch
• 2 tablespoons Almonds (slivered, for garnish)
• 2 tablespoons Pistachios (chopped, for garnish)
• 1/2 teaspoon Cinnamon (ground, for garnish)

Instructions

1. 1Rinse the 1/2 cup of Basmati Rice under cold running water in a fine-mesh sieve until the water runs clear. This removes excess starch and helps prevent stickiness.
2. 2In a large heavy-bottomed pot, combine the rinsed 1/2 cup of Basmati Rice, the 4 cups of Water, and the 4 pods of Cardamom Pods. Bring the mixture to a rolling boil over high heat (around 212°F / 100°C). Once boiling, reduce the heat to low, cover the pot, and simmer for 30 to 35 minutes, or until the rice grains are very soft and have burst open, absorbing most of the water.
3. 3While the rice simmers, in a small heatproof bowl, combine the 1/2 teaspoon of Saffron Threads with 2 tablespoons of hot water (around 180°F / 82°C). Let the saffron steep for 10 minutes to allow its color and flavor to fully develop.
4. 4Carefully remove and discard the 4 pods of Cardamom Pods from the cooked rice mixture using a slotted spoon or tongs.
5. 5Add the 3/4 cup of Sugar, the steeped saffron water (including the saffron threads), and the 2 tablespoons of Rosewater to the rice mixture in the pot. Stir continuously over medium-low heat (around 170°F / 77°C) for 2 to 3 minutes, ensuring the sugar fully dissolves.
6. 6In a separate small bowl, whisk together the 2 tablespoons of Cornstarch with 2 tablespoons of cold water until a smooth slurry forms with no lumps. Pour this cornstarch slurry into the rice pudding mixture in the pot.
7. 7Continue to simmer the pudding over medium-low heat (around 170°F / 77°C), stirring constantly with a wooden spoon or spatula for 10 to 15 minutes. The pudding should visibly thicken to a creamy consistency, coating the back of your spoon.
8. 8Carefully ladle the hot Sholeh Zard into four individual serving bowls. Immediately garnish each bowl with the 2 tablespoons of slivered Almonds, the 2 tablespoons of chopped Pistachios, and the 1/2 teaspoon of ground Cinnamon.
9. 9Allow the Sholeh Zard to cool at room temperature for at least 15 minutes before serving. This allows the pudding to set slightly and flavors to meld.

Substitutions

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