Persian Saffron and Pistachio Rice Pudding (Sholeh Zard) - Dairy & Egg Free

Ingredients

• 1/2 cup Short-Grain Rice
• 6 cups Water
• 1 can Coconut Cream
• 3/4 cup Sugar
• 1/2 teaspoon Saffron Threads
• 2 tablespoons Rosewater
• 1/4 teaspoon Cardamom
• 1/4 cup Pistachios
• For garnish as needed Cinnamon

Instructions

1. 1Rinse the 1/2 cup Short-Grain Rice under cold running water until the water runs clear. In a small heatproof bowl, steep the 1/2 teaspoon Saffron Threads in 2 tablespoons of warm water for at least 10 minutes to allow the color and flavor to bloom.
2. 2In a large, heavy-bottomed pot (at least 4-quart capacity), combine the rinsed 1/2 cup Short-Grain Rice and 6 cups Water. Bring the mixture to a rolling boil over high heat (212°F / 100°C), then immediately reduce the heat to low (maintaining a gentle simmer at 185-205°F / 85-96°C).
3. 3Simmer, uncovered, for 45-50 minutes, stirring occasionally, until the rice grains are very soft, mushy, and have almost completely broken down.
4. 4Stir the 1 can Coconut Cream, 3/4 cup Sugar, the bloomed 1/2 teaspoon Saffron Threads (including the liquid), 2 tablespoons Rosewater, and 1/4 teaspoon Cardamom into the pot with the cooked rice. Continue to simmer on low heat (185-205°F / 85-96°C) for another 15-20 minutes, stirring frequently (every 1-2 minutes) to prevent sticking, until the pudding has thickened to a creamy, pourable consistency that coats the back of a spoon.
5. 5Finely chop the 1/4 cup Pistachios. Remove the pot from the heat and carefully pour the warm pudding into individual serving bowls. Garnish each serving with the chopped 1/4 cup Pistachios and a sprinkle of Cinnamon, as needed. Serve the pudding warm, or allow it to cool completely at room temperature before chilling in the refrigerator for at least 2 hours to allow the flavors to deepen and the pudding to firm up.

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