Sholeh Sard

Rinse the long-grain rice well in a sieve and place in a medium saucepan with the 6 cups of water and the salt. Bring the long-grain rice briefly to the boil and then continue to simmer at a low temperature for about 1 hour. Skim off the foam that forms repeatedly. After an hour, add the ground saffron (the rice pudding should turn a bright yellow color), the rose water, the sugar and half of the almond slivers. All together then continue to simmer repeatedly on low for half an hour. Pour the hot rice porridge into dessert bowls and set aside to cool. Sprinkle with the remaining almonds, ground pistachios and cinnamon. Serve the Scholeh Sard well chilled.

Persia, Reza Haidari Kahkesh

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