Persian Rice Porridge (Sholeh Zard) - Egg-Free
A creamy and fragrant Persian rice porridge, traditionally made with saffron and rosewater. This version is adapted to be completely egg-free, while still retaining the authentic flavor and texture. A comforting and elegant breakfast.
Ingredients
- 1 cup Short-grain rice (such as Arborio)
- 8 cups Water
- 1 cup Sugar
- 1 teaspoon Saffron threads
- 2 tablespoons Rosewater
- 0.5 teaspoon Cardamom powder
- 1 teaspoon Cinnamon powder (for garnish)
- 0.25 cup Slivered almonds (for garnish)
- 0.25 cup Pistachios (for garnish)
Instructions
- 1Rinse the rice thoroughly under cold water.
- 2In a large pot, combine the rinsed rice and water. Bring to a boil, then reduce heat to low and simmer for about 45 minutes, or until the rice is very soft and the mixture has thickened.
- 3Add sugar, saffron threads, rosewater, and cardamom powder. Stir well to combine.
- 4Continue to simmer for another 15 minutes, stirring occasionally, until the porridge reaches desired consistency.
- 5Pour into serving bowls and garnish with cinnamon powder, slivered almonds, and pistachios.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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