Sholeh Zard - Persian Sweet Saffron Rice – Pareve version

👨‍🍳 Method

1. 1
   Rinse the rice in cold water until the water runs clear, soak 30 minutes and drain.

   Colander

   💡Rinsing removes the starch from the surface of the grains: the rice comes out fluffy and separate, not sticky.

   💡Soaking shortens the cooking, and the grains cook evenly.
2. 2
   Put the saffron in lukewarm water and soak 10 minutes.

   💡Saffron soaked in lukewarm water releases all its color and flavor; add it at the end so the aroma doesn't cook off.
3. 3
   Heat the fat in a pot over medium heat.

   ⚙ Pan-fryingStovePot
4. 4
   Add the rice and the cinnamon and cardamom and stir 2 minutes, until all the grains are coated in fat.
5. 5
   Add the water, season with salt and bring to a boil.

   Stove
6. 6
   Turn down to low, cover and simmer 15 minutes without opening the lid, until the liquid is absorbed.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
7. 7
   Add the sugar and rose water and the saffron water, stir gently and cook another 5 minutes.

   Stove

   💡The sugar goes in only once the rice is almost tender: sugar at the start of cooking toughens the grains, and they never fully soften.
8. 8
   Turn off the heat and leave covered 5–10 minutes.

   💡Don't open the lid during cooking: the steam is what cooks the top layer. A towel between the pot and the lid absorbs the drips, so the rice doesn't get soggy.
9. 9
   Toast the pine nuts in a skillet until golden.

   StoveFrying pan
10. 10
    Gently fluff with a fork, sprinkle the pine nuts on top and serve.