This rice pudding must be a direct descendant of the Iranian sholeh zerd, both as far as the name is concerned and the way it is made, except that Iranians also add oil or butter to theirs whereas Turks don’t use any fat but add a few slivered nuts for texture.
SERVES 6
INGREDIENTS:
- Good pinch of saffron threads
- ¼ cup (60 ml) rose water
- ½ cup (100 g) Calasparra or other short-grain rice
- ¾ cup (150 g) superfine sugar
- 1 tablespoon slivered almonds
- 1 tablespoon slivered pistachios, plus more for garnish
- Pomegranate seeds, for garnish (if in season)
INSTRUCTIONS:
- Put the saffron threads to soak in the rose water.
- Rinse the rice under cold water and put in a medium pot. Add 6 cups (1.5 liters) water and bring to a boil over medium heat. Add the sugar and let simmer, covered, for about 30 minutes, or until the rice has expanded and is very soft.
- Add the nuts and the saffron rose water and simmer, covered, for another 5 minutes, or until the rice is like a thin porridge. It will thicken as it sits.
- Pour into 6 individual bowls or one large serving bowl and let cool. Serve at room temperature garnished with more slivered pistachios and pomegranate seeds if you have them.
