An unusual, sweet, fragrant dessert. This version of the classic Persian recipe uses a bit less sugar than most.

Ingredients

  • 1 cup rice
  • 1 cup sugar
  • 1 tbsp cooking oil
  • 1 teaspoon saffron
  • ¼ cup rosewater
  • ½ cup crushed pistachio
  • ½ cup crushed almond
  • 1 teaspoon cinnamon

Directions

Wash rice a few times until the water is clear, then drain. Add the saffron and rice to 6 cups cold water, and bring to a boil, removing the foam. Turn down the heat to low, and cook at a simmer for a half-hour, stirring frequently. Add the sugar and cooking oil, and continue to cook and stir until the rice forms a thick, pudding-like consistency.

Add in most of the almonds, pistachios and the rosewater. Stire well, then pour into a serving dish. Sprinkle the cinnamon, pistachio, almonds on the top, and let cool before serving.

Categories
Dessert, Rices, Vegetarian
Keywords
Persian
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