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Shollehzard Veg CD DP Iranian 45mins plus setting
Serves 6 Cold Grains Nuts Vegetarian Dessert Pudding Gluten Wheat Free Iran Middle East Asia
Ingredients A pinch Saffron Threads 100g/4oz Pudding (short grain) Rice 1-3/4 L /64fl.oz. Water 175g/6oz Sugar 25g/1oz solid Vegetable Oil 2 tbsp Rose Water Ground Cinnamon Flaked Almonds to garnish
Instructions
1. Place the saffron in a small bowl and cover with 1 tablespoon of hot water. Leave to steep whilst you cook the rice.
2. Wash the rice and place in a large saucepan together with the water. Bring to the boil then reduce the heat and simmer for about 25 minutes, adding more water if necessary, until the rice is very soft.
3. Stir in the sugar, rose water and saffron with its water and simmer, stirring, until the sugar is dissolved.
4 . In another pan, melt the vegetable oil then stir into the rice mixture. Cover and simmer for 5 minutes.
5. Transfer to a serving bowl, allow to cool then refrigerate until set.
6. To serve - sprinkle with ground cinnamon and flaked almonds. Serve cold.
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