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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




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





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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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


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Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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