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| Saffron Pudding |
Ingredients
1/4 glass short grain rice (washed, drained)
3 glasses water (to boil rice with)
3 glasses water (to cook zerde)
3/4 glass sugar
1/2 teaspoon saffron (soaked in 2 tablespoons warm water)
3 tablespoons corn starch (dissolve with 3 tablespoons water)
2 tablespoons Rose Water
Garnish:
4 tablespoons pistachios (grounded)
2 tablespoons currants (soaked in 1/4 glass hot water)
4 tablespoons pine nuts (lightly roasted)
Cooking Instructions
First boil the rice with three glasses of water, drain. Bring to boil the sugar with three glasses of water. Later turn the heat down to medium-low. Add the cooked rice, saffron with water and the dissolved corn starch in it. Stir constantly. When you see the bubbles on the surface cook for one more minute. Add the Rose Water, but don’t stop stirring. Turn the heat off. Immediately pour into individual bowls. Sprinkle some pine nuts, currants and pistachios on top. If you could find, put some pomegranate as well. Let it cool down and place in the refrigerator before serving.
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