Ethnic Cuisine: Iranian desserts???!
Any tips for making Sholeh Zard?
Answers: can u suggest some yummy ones?
Any tips for making Sholeh Zard?
3 hours 2 hours prep
To soak
1/4 cup salt
water
For the pudding
2 quarts water
1 cup uncooked long-grain white rice
2 cups sugar
8 tablespoons butter, cut into small pieces
1 1/2 teaspoons saffron threads, crushed and dissolved in
1 tablespoon water
6 tablespoons almonds, slivered and blanched
4 tablespoons unsalted pistachios, slivered or finely chopped
1/2 cup bottled rose water
1 teaspoon ground cinnamon
8 whole blanched almonds
Not the one? See other Saffron Rice Pudding -- Sholeh Zard Recipes
Start a few hours ahead of time by preparing the rice by picking out any dark or discoloured grains and then washing in a colander until the water runs clear.
Place the rice in a large bowl or pot with the salt and enough cold water to cover by an inch and soak for about 2 hours.
Drain the rice, then bring the 2 quarts water to a boil over a high heat.
Stirring constantly, pour the rice in a slow thin stream.
Turn the heat down very low and simmer uncovered for 30 minutes.
Stir in the sugar, then add the butter and saffron mixture and continue stirring until the sugar dissolves, the butter has melted and the rice is bright yellow.
Stir in the slivered almonds and 1 tbsp of the pistachios and, stirring frequently, cook for 30 minutes longer or until the mixture can hold its shape almost solidly in the spoon.
Stir in the rose water and ladle the mixture into a large, heatproof serving bowl.
Spread it out with a spatula and sprinkle the top with two thin crossing lines of cinnamon to divide it into quarters.
Sprinkle each quarter with the remaining 3 tbsp of pistachios and decorate with whole almonds.
Refrigerate for at least 2 hours or until the pudding is chilled and firm.
Serve directly from the bowl.
Baagh-lava
Ingredients: (6 servings)
almonds, 500 grams
fine sugar, 250 grams
sugar, 500 grams
cardamom powder, one spoonful
egg yolks, two
milk, 1/2 cup
cooking oil, 2 spoonfuls
flour, 150-200 grams
baking powder, 1/2 teaspoon
rose-water, 1/2 cup
small metallic boxes
Directions:
Mix milk, baking powder, oil and egg yolks. Add flour gradually while mixing. Mix the dough well for a few minutes. Pour in a plastic bag and leave for 2-3 hours.
Peel and ground the almonds. Add fine sugar and cardamom powder and mix well. Spread some flour on a table-top. Take a small ball from the dough and flatten into a sheet on the table-top as much as possible with a roller.
Use a brush to remove the flour from the sheet. Place a box on the sheet and cut the sheet at 0.5 cm away from the edges of the box. Place the cut sheet at the bottom of the box. Repeat this procedure three times.
Add the almond-sugar mix on top of the sheets to fill the box. Press using the back of a large spoon to obtain a flat surface. Spread a bit of rose-water on the mix. Cover with another three sheets of the dough. Cut along a grid. Heat up 150 grams of cooking oil and spread on top of the boxes.
Add sugar to 1/2 cup of hot water and bring to boil. Add rose-water and continue boiling for 2-3 minutes. Keep this syrup warm.
Pre-heat the oven to 300 F. Place the boxes in the lower part of the oven and leave for 15-20 minutes. Remove and add a bit of the syrup. Return to a higher part of the oven and leave for another 15 minutes until Baagh-lava turns slightly golden. Remove from the oven and allow to cool slightly. Add a bit of syrup over Baagh-lava 2-3 times at 5 minute intervals.
Ghotaab
Ingredients: (4 servings)
medium eggs, two
yogurt, 100 grams
cooking oil, 100 grams
flour, 150 grams
baking powder, one teaspoon
almonds, 250 grams
fine sugar, 150 grams
cardamom powder, one spoonful
Directions:
Separate egg-yolks and mix well with baking powder, cooking oil and yogurt. Add flour gradually while stirring the mix. Pour the dough in a plastic bag and leave for 1-2 hours.
Peel and ground almonds. Mix well with sugar and cardamom powder. Spread some flour on a table-top. Make orange-sized balls from the dough. Flatten the ball on the table-top to a thickness of 0.5 cm using a roller.
Cut circles into the dough with a cup. Place some of the almond-sugar mix at the center of each circle. Bring the edges of the circle together and press to close completely.
Fry in pre-heated oil until colour changes. Drain the excess oil, then roll in fine sugar.