Sholezard is one of the most popular traditional Iranian desserts and is usually baked in various ceremonies such as Ramadan.
Sholezard is a dessert whose main ingredients are rice, sugar and saffron.
In preparing this dessert, it is better to use half-grain rice or chopped rice.
But if chopped rice is not available, you can use regular rice
All my efforts are to be able to share traditional and local and even national foods / desserts / snacks to get acquainted with the traditions and tastes of the people of my country and other different countries and cities.
Ingredients for preparing "Sholezard" :
Rice: 1 cup
salt for rice: a little
Water: 7-6 cups
Sugar: 1-2 cups
rose water: a quarter of a measure
Sliced almonds: 50 grams or a quarter of a measure
Butter:About two tablespoons
Saffron: 5 tablespoons
Cinnamon powder: in the amount needed for the design
Mohammadi flower powder: in the required amount for design
Pistachio slices for decoration (optional)
Instructions:
Wash the rice several times and let it soak with a few cups of water (at least a few hours).
At the beginning, pour 6-7 glasses of water into the pot and put it on the heat to boil. Then add the rice and stir until it boils.
If it foams, remove the foams from the rice water and lower the flame to cook the rice.
Depending on your rice, this step may take half an hour to 1 hour.
Given that the amount of water is more than rice, cooked rice is expected to be soft
Add the butter and stir to melt. (You can add butter in the last step)
Add the sugar after the rice is cooked and softened.
(Add 1 cup of sugar and stir in the rice and taste the rice. If the sweetness is not enough for you, add the second cup, otherwise it is not necessary. The dessert should not be too sweet)
After adding the sugar, you have to stir regularly because the dessert usually settles quickly.
If the water is stretched and hardened, you can add a little boiling water.
Brew ground saffron with two or three tablespoons of boiling water and add it to the rest of the ingredients.
Once the sugar is dissolved, add the sliced almonds and rose water to the dessert and stir well to thicken.
- (If your almonds are latecooked, you can cook some to make them softer before adding) *
Reduce the heat completely and put it in the pot for 20 minutes. You can increase this time a little to make the dessert loose.
- (Dessert should not be too hard or too watery. Also, because the dessert hardens after cooling, do not let the dessert completely lose its water during cooking) *
Pour the prepared dessert into a bowl and allow to cool to room temperature
Then decorate the surface as desired and let it cool.
Usually cinnamon / pistachio / walnut / almond and Damask rose are used to decorate this dessert.
notes:
The important point that you need to know about the amount of this dessert is that whatever size you choose, you should use the same amount of water and sugar in proportion to the dessert.
This means that if you take a measure of rice, you should use 2 glasses of sugar and 6 glasses of water with the same measure.
This ratio is common when making desserts.Removing the sweetness of this dessert is not an easy task. You can reduce the sweetness by adding a little boiling water; But it is better to add sugar carefully from the beginning to avoid this problem
Do not forget to stir the dessert regularly after adding sugar so that it does not settle.
In order for the dessert not to spill water, it is better to put it on a gentle heat of the oven and leave it on the heat for another hour after settling so that the excess water evaporates.
I hope you enjoyed this tutorial
Thank you for supporting me and Your attention. #appreciate Your vote, feedback and comment.
I wish you luck and have a good night!
Yours sincerely:
@Machan
Hello @Machan How beautiful and delicious your desserts look like the rice pudding of Venezuela but yours looks more flavorful and appetizing successes I will continue to follow your publications.
thank you dear @talentokikin
Hola que rico se ve todo, gracias por compartir, te dejo mi voto y te sigo.
thank you dear@prm4031 for your support