Shola-e-zard - Sweet yellow rice pudding

History

Shola-e-zard is a pudding often made for Nazr and has particular association with the 10th Day of Muharram when it is traditionally served with sharbat-e-rayhan (basil seed sherbet).

IngredientsServes 4-6

• 8 oz (225 g) short grain rice   
• 8-12 oz (250-350 g) sugar, according to taste   
• ¼ tsp saffron   
• 1 oz (25 g) chopped or flaked pistachios   
• 1 oz (25 g) chopped or flaked almonds   
• 1 tbs rosewater   
• ½ tsp ground cardamom  

Method

Soak the rice in water, well covered for a couple of hours, or longer.

Boil approximately 3½ pints (2 litres) of water and add the rice. The water should come up to about 4” (10 cm) above the rice. Simmer the rice in the water slowly, stirring occasionally, until the rice dissolves and becomes like jelly. This can take one to two hours, or perhaps even longer. Add the sugar, saffron, chopped pistachios and almonds, rosewater and ground cardamom. Turn down the heat to very low and cook for another half an hour.

Pour the warm shola on to a large serving dish and leave to set in a cool place for a couple of hours.