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Sholeh-Zard (Persian Saffron Rice Pudding)
Ingredients
  • ⅓ cup slivered blanched almonds (1.4 ounces; 40 g); see notes
  • ½ cup (118ml) rosewater
  • ½ teaspoon ( 1 g) saffron (see notes)
  • 3 tablespoons (45 ml) hot water
  • 2 cups short-grain or medium-grain rice (13.5 ounces; 380 g)
  • 3 cups granulated sugar (21 ounces; 600 g) (see notes)
  • 3 ½ tablespoons unsalted butter ( 50 g)
  • subheading: For Garnishing (any one or a combination):
  • Ground cinnamon
  • Pistachio slivers
  • Almond slivers
  • Crushed dried rose petals
Steps
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