Hello there lovely readers!I’m super excited about today’s post because it’s a very special one for me….it’s my Bloggerversary!!! yay!
That’s right, it’s been a whole year since I started this blog and I gotta say that’s pretty incredible. Who knew I had so much to say 😉
So in honour of this blessed event I have decided to share with you a special dessert recipe. In fact it’s a rice pudding, I figured since the weather is cold it will hit the spot!
What’s so special about this pudding you might ask? well, firstly it’s very easy to make and secondly it’s awesome 😉
Shole Zard is a saffron rice pudding, it’s basically the Rolls Royce of rice puddings!! I’m serious, once you try it you are hooked and no other rice pudding can compare. If you doubt me then I encourage you to make it and see what all the fuss is about. It was a real hit during our market days in Hobart, one of our best sellers.
Only a handful of ingredients are used, however you will need to use Saffron. Be sure not to substitute it for food colouring because it won’t give you the same flavour. Also prepare the Saffron mixture beforehand so you have it ready to use.
Ok, so I got a little excited about my Bloggerversary and created a little GIF…don’t think less of me!!
Shole Zard recipe
- Risotto rice (I use this because it’s easier)
- Saffron mixture (steep it by adding a pinch of Saffron threads to 3/4 cup of boiled water and cover the cup for 30 mins)
- Caster sugar
- Slivered Almonds
- Cinnamon powder
- Persian Rose water (if you are using other types of Rose water like Arabic or Indian make sure to dilute it with water as they are way too strong!!)
- Unsalted butter
- slivered/chopped Pistachios to decorate
- In a large cooking pot wash and rinse 1.5 cups risotto rice then add 5-6 cups of water to it and soak overnight
- simmer the rice on low/med heat until rice mixture has thickened (you don’t need to add additional water to the mixture, the above amount is all you need)
- add 1 cup of sugar slowly, you can add more or less according to taste
- use a hand mixer to blitz the mixture
- add 1/2 cup of slivered almonds
- add 1/4 cup of the steeped saffron to the mixture
- let the boil for 15-20 mins on low/med heat
- add 50-60g butter and mix with spoon
- add 1/4 cup of Persian rose water and mix again
- cover the pot with a towel wrapped around the lid and simmer for 10 mins
- Turn off heat and leave to cool
- Pour in smaller bowls and decorate with Cinnamon, slivered Almonds and Pistachios
Shole Zard is served cold but I like to eat it warm with lots of Cinnamon because I’m strange or whatever but believe me it’s really good especially on a cold Winter’s day it really is the best thing. You can thank me later!
On a side note; Happy Eid to my peeps!! (as it’s not ALL about me 😉 )
Thank you kindly for the support this past year. Here’s to many more blog posts. Till next time Xx