Persian Rice pudding(?)
This one was my mother's idea actually -- a craving struck and the kitchen was again open for business.
1 1/8 cup Mahatma brand white rice
3/4 -1 cup sugar ( depending on your sweet tooth)
1/8 cup vegetable oil
6 1/4cups water
1/4 cup Rosewater
1/2 tsp Saffron steeped in 2 Tbsp hot water
Almonds, slivered and pan toasted
Pistachio, ground for decoration
Cinnamon, for decoration
Preheat the oven to 225F
Rinse the rice thoroughly once. Then place the rice and the water in a big pot and bring it to a boil. Once it begins to boil stir the mix regularly allowing for the rice to expand and the excess water to evaporate. It will begin to resemble Congee. Once the mixture begins to thicken and adopts a uniform opaque color add the sugar, oil, rosewater and saffron.
Continue cooking for another ten minutes, allowing the ingredients to mix together and thicken.
Finally, place the mixture into a glass serving platter, cover it with foil and place it in the oven. Turn off the preheated oven and let the rice stay there for a good thirty minutes so it will set.
Finally, after the time has elapsed, removed the Shol-e-zard and let it cool down. Once it is cool to the touch decorate with the almond, cinnamon and pistachio.
Tastes best when served cold.
Last week I took my annual trip up to my best friend's home/vineyard for a their harvesting of the grape festivities. As usual, it was an amazing time with friends and family-- something I look forward to every year.
I brought back these gorgeous beauties with me:
My good friends Candy and Joey Bedoya also joined us on the trip this year to take engagement pics for my BFF and her Fiance. All the pics aren't up yet, but I can't wait any longer -- I have to share.