Sholeh Zard: Saffron Infused Rice Pudding Recipe

First, rinse the basmati rice under cold running water until the water runs clear. In a heavy-bottomed pot, combine the washed rice with 5 cups of water. Bring it to a boil, skimming off any foam that rises to the surface.

Once boiling, cover the pot and let the rice simmer over medium heat for about 30 minutes, until it has softened. Then, stir in the remaining 2 cups of water and the 1 cup of sugar. Cover again and cook for another 30 minutes, stirring occasionally to prevent the sugary rice from sticking to the bottom.

Remove the lid and continue to cook the mixture over low heat, stirring often, until it reaches a thick, pudding-like consistency. It should be noticeably denser, coating the back of a spoon.

Ladle the hot Sholeh Zard into individual heat-resistant dishes or a larger serving dish. Decorate the top with pistachios, almonds, cinnamon, edible flowers, and candied orange peel. Let it cool completely, then chill in the fridge before serving cold.