Shola-e-Zard

Shopping list

• 150 g basmati rice — rinsed

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• 1 l water

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• 200 g caster sugar

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• 1 tsp saffron threads — ground, steeped in 3 tbsp hot water

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• 2 tbsp rosewater

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• 0.5 tsp ground cardamom

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• 50 g butter — cubed

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• 30 g slivered almonds — lightly toasted

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• 30 g shelled pistachios — roughly chopped

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• 0.5 tsp ground cinnamon — for garnish

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Step by step

1. 1

   Bring 1 litre of water to the boil in a large saucepan. Add the rinsed rice and simmer uncovered over medium heat for 20– 25 minutes, stirring occasionally, until the rice grains are very soft and starting to break apart.

2. 2

   Stir in the sugar and continue to cook for 10 minutes, stirring frequently to prevent sticking. The mixture will thicken.

3. 3

   Add the saffron water (saffron steeped in hot water), rosewater and ground cardamom. Stir well and cook for another 5 minutes until the pudding is golden and creamy.

4. 4

   Remove from the heat and stir in the cubed butter until melted and glossy.

5. 5

   Spoon the pudding into individual serving bowls or a large shallow dish. Smooth the surface with the back of a spoon.

6. 6

   Garnish with toasted slivered almonds, chopped pistachios and a light dusting of ground cinnamon. Cover and chill in the refrigerator for at least 2 hours before serving.