Shole Zard

After rinsing my rice a few times, I placed it in pot with the 8 cups of water to bring it to a boil. I continuously cooked the rice, and occasionally stirred it until it became somewhat tender. Note: you may need to skim the surface foam occasionally as well. It keeps your shole zard clean. After about 20-25 minutes I added the sugar and continued stirring continuously, until the mixture slightly thickened. After another 20 to 25 minutes I dissolved the saffron in hot water and added it to the pot. Tip: you can use a combination of saffron and safflower to get a more vivid yellow. You can use melted butter or oil. I added the oil to the Shole Zard, followed by the rose water. At this point the Shole zard is almost ready. Keep stirring 🙂 I continued stirring over medium heat, and added more water to the pot until I could no longer see whole rice grains. Once this was the case I continued stirring until the mixture became thick. At this time I added the almonds (Note: the almonds should be the last thing you add to the shole zard). I poured the contents of the pot (shole zard) into a bowl and set aside to cool. I used cinnamon, pistachios, and some almonds for decorating the dish. Let the shole zard cool before serving. You should also put it in the fridge after it cools down, especially if you plan on serving it at a later time. Enjoy the tasty Shole Zard!