Saffron & Rosewater Rice Pudding
Updated: Aug 14
This is an absolutely delicious dessert made with lots of saffron, almonds, pistachios and rosewater with a sprinkling of cinnamon on top.
Close your eyes and eat this, it’s like walking through a rose garden.
3/4 cups rice (I used basmati)
5 cups water
1/2 cup vegetable oil
Pinch of salt
3/4 cup white granulated sugar
5 tbsp rosewater
1/4 tsp ground saffron
1/4 cup mixed slivers of pistachio and almond
dried rose petals (optional to decorate)
cinnamon (optional to decorate)
Wash the rice in a medium sized pan and cover with 5 cups of cold water.
Place over medium heat and allow the rice to cook thoroughly.
Add the ground saffron.
Mix the saffron into the rice and continue cooking on a low heat until the rice becomes mushy and pudding like.
Add the sugar, pistachio and almond slivers and mix.
Finally add the rosewater and mix.
Remove from the heat and pour into a serving bowl.
You can garnish the Sholezard with cinnamon and dry roses.
Enjoy eating this either warm or cold.