Sholeh Zard (Persian Rice Pudding)

cooking.nytimes.com

McBriguez

From a restaurant in Austin

1 cup arborio rice, unrinsed

3 cups whole milk

1 cup heavy cream

½ cup granulated sugar

1 tablespoon pure vanilla extract or 1 vanilla bean (see Notes)

1 cinnamon stick

1 black cardamom pod (see Notes)

1 tablespoon ground turmeric

2 saffron threads, preferably Persian, ground then stirred into 1 tablespoon water

⅛ teaspoon kosher salt

3 tablespoons cold unsalted butter, cut into ¼-inch cubes

2 large egg yolks

1 teaspoon ground cinnamon

1 cup freeze-dried strawberries, finely ground

½ cup coarsely chopped roasted salted pistachios

Flaky sea salt, for sprinkling

Directions at cooking.nytimes.com

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