Shol-e Zard – Saffron Rice Pudding

2015/09/23

This is a traditional Persian dessert, and it’s easy to make. Its name can be translated as “the yellow soft”! Ingredients: (Check the note below) Pudding rice: 1 full tbsp per person Sugar Saffron Water Optional Ingredients: Almond flakes Rosewater Cardamom Instructions: Soak the pudding rice in water over night. Then pour the rice and water in a pot and cook it on low (or at least not too high) heat until the rice is completely cooked and soft. Note that it shouldn’t get too solid, as it’ll get more solid after it cools down, and can make the pudding too hard. Brew some saffron by grinding it, and adding boiling water on it, keeping it in an air-tight jar for some minutes until the colors has turned orange/saffron! Add the brewed saffron, and sugar to the pot and stir well until the sugar is completely dissolved. Then add the almond flakes, rosewater,...

Quymaq

2014/12/03

This is a quick meal/dessert that’s made in Azerbaijan, Iran, Turkey, Spain, and a few other places. The name “Kuymak” is the Turkish one which is used in Spanish as well. It can be served as a dessert since it’s sweet, but containing flour, sugar and butter, it’s got a lot of calories and will give you good energy even if server as a meal. In Iran this is given to the ladies in their postpartum period, but nothing wrong to make it without this excuse! The following measures are for five portions. Ingredients: Wheat (or rice) flour 5 tbsp Sugar/caster sugar/cane sugar 1 cup Butter or veg. oil 50gr Saffron 1, 2 glasses of cold water Cardamom (optional) Rosewater (optional) Instructions: Sift the flour (twice or more) and roast the flour in a pot on low/medium stove for a few minutes until the color changes from white to gold, and you feel the smell. Keep...