Sholeh Zard
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My Plate, Your Plate is a storytelling and community arts cooking project where participants share recipes and stories. The project aims to build relationships between local residents and people from refugee and asylum seeker backgrounds, breaking down social isolation, building cultural awareness and solidarity.
This recipe was shared by Erica, project participant, hear her story below and download the recipe.
Erica's Story
Photo by Samuel Phibbs
Transcript
Erica transcript (DOCX 13.6KB)
Ingredients
- 2 cups of jasmine rice
- 8 cups of water
- 4 cups of sugar
- 3 tablespoons of rose water
- 4 tablespoons of saffron (use a combination of ground imitation / threads)
- ⅓ teaspoon of ground cardamom, ginger and cinnamon
- 100 grams diced almonds
- 50 grams unsalted butter
- Diced pistachios or almonds for decoration
- Toasted white sesame seeds for decoration
- Extra ground cinnamon for decoration
Method
Step 1
Rinse your rice in warm water twice.
Leave your rice soaking in water overnight or for a minimum of 2 hours.
Step 2
Rinse the rice again and add it to a saucepan with 6 cups of water, cook on low heat stirring regularly for an hour and a half. Once the rice is soft and breaking into smaller pieces and most of the water has been absorbed slowly add the sugar. Continue cooking for another hour stirring regularly.
Step 3
Add the rose water, saffron, almonds, cardamom and stir it up so you can mix the flavours with all the textures! Add the butter and keep cooking everything for another 15-20 minutes.
Step 4
Time to decorate!
You can serve the dessert in any kind of bowl you want, but small bowls look prettier and it can be used for each guest or family member. Ontop of the dessert we usually make a design with cinnamon, pistachio, sesame seeds and almonds. Make a little flower or little circle it’s up to you.
Allergy warning
Contains nuts (almond and pistachio)
Contains sesame seeds
Gluten free
Download
Sholeh Zard recipe card (PDF 393.6KB)