Sholeh Zard

Method

1. 1

   Rinse and soak

   Rinse the rice in cold water until it runs mostly clear, then soak for 30 minutes at room temperature. Drain well.

2. 2

   Bloom the saffron

   Warm the milk in a small pan over low heat for 1 minute, until just warm, not simmering. Crush the saffron into it and leave for 10 minutes off the heat, until deeply coloured and fragrant.

3. 3

   Boil the rice

   Bring the water and drained rice to a boil in a heavy-based saucepan over medium-high heat, about 8 minutes.

4. 4

   Simmer the rice

   Lower the heat to low and simmer uncovered for 45 minutes, stirring often, until the grains have broken down and the mixture is thick and soft. Stir frequently near the end to prevent sticking.

5. 5

   Sweeten and season

   Stir in the sugar, saffron milk, butter and cardamom over low heat for 10 minutes, until the sugar has dissolved and the pudding is glossy.

6. 6

   Add rose water

   Stir in the rose water over low heat for 2 minutes, until fully mixed and fragrant.

7. 7

   Cool and garnish

   Spoon the pudding into serving bowls and leave at room temperature for 20 minutes, until set but still soft. Sprinkle with flaked almonds and cinnamon, then chill for at least 2 hours before serving, until cold and spoonable.

Tips

• Stir more often as the rice thickens to stop it catching on the bottom of the pan.
• Crush the saffron well before adding it to the warm milk to help release its colour and fragrance.
• Chill the pudding until cold and spoonable before serving.

Swaps

• Use slivered almonds instead of flaked almonds.
• Use ground cinnamon for the garnish as listed, or leave it off if you prefer a simpler finish.

Storing

Cover and refrigerate leftovers, then serve cold or reheat gently with a splash of water or milk until warm.