Sholeh-zard is a traditional Iranian dessert made with rice, sugar, olive oil, saffron, rose water, pistachios, chopped almonds and cinnamon. This rich and fragrant sweet is a true delight for the palate.
Wash the rice a couple of times until the water is clear, then drain it completely
Add two cups of water for every cup of rice and bring to a boil, skimming off any foam
When the rice has completely softened, add the sugar and stir well
Meanwhile dissolve the saffron in half a glass of hot water and add it to the rice together with warm olive oil, most of the almonds, and the rose water
Stir well and transfer the mixture either into individual molds or into a previously buttered cake pan
Bake in the oven at 160 degrees for about half an hour
Serve topped with chopped pistachios, almonds, and cinnamon
Pan
Saucepan
Bowls
Wooden Spoon
Iran
| Energy (kcal) | 258.38 |
| Carbohydrates (g) | 67.46 |
| of which Sugars (g) | 57.07 |
| Fat (g) | 0.07 |
| of which Saturates (g) | 0.02 |
| Protein (g) | 0.98 |
| Fiber (g) | 0.39 |
