200g rice (preferably small grain or medium grain rice)
2 litres water (approx.)
1 tsp saffron threads
60 ml oil (or melted butter)
60 ml rose water
30g slivered almonds /chopped pistachios (approx.)
After rinsing the rice several times, place in a pan with 2 litres of water and bring to the boil. Stir occasionally whilst cooking until the rice is tender, skimming the foam off the surface from time to time.
After approximately 20-25 minutes, add the sugar and continue stirring constantly, until the mixture thickens slightly. After another 20-25 minutes, dissolve the saffron in hot water and add to the pan.
Pour the oil (or melted butter) into the pan, followed by the rose water. At this point, the Shole Zard is almost ready. Continue stirring over a medium heat, and add more water to the pan until you can see no more whole rice grains. Now add the almonds, which should be the last thing you put into the pan.
Pour the contents of the pan into a bowl and set aside to cool. Use cinnamon, pistachios and almonds to decorate the dish. Let the Shole Zard cool before serving. Once completely cool, you can also chill this dessert in the fridge, especially if you have made it in advance to serve later.