Ingredients with Measurements:
- 1 cup of basmati rice
- 4 cups of water
- 2 cups of milk
- 1 cup of sugar
- 1/4 cup of rose water
- 1/4 teaspoon of saffron
- 1/4 teaspoon of ground cardamom
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of ground ginger
- 1/4 teaspoon of salt
- 1/4 cup of slivered almonds
- 1/4 cup of chopped pistachios
- 1/4 cup of raisins
Special equipment needed:
- Large pot
- Mixing spoon
- Serving bowl
Step-by-step instructions:
1. Rinse the basmati rice in cold water and drain.
2. In a large pot, bring 4 cups of water to a boil and add the rice. Cook until the rice is tender, about 20 minutes.
3. Drain the rice and return it to the pot.
4. Add the milk, sugar, rose water, saffron, cardamom, cinnamon, nutmeg, cloves, ginger, and salt to the pot.
5. Cook the mixture over medium heat, stirring constantly, until the sugar has dissolved and the mixture has thickened, about 15 minutes.
6. Remove the pot from the heat and stir in the slivered almonds, chopped pistachios, and raisins.
7. Transfer the sholezard curry to a serving bowl and garnish with additional slivered almonds, chopped pistachios, and raisins, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 7g
Carbohydrates: 68g
Protein: 6g
Sodium: 170mg
Sugar: 45g
Substitutions for ingredients:
- Almonds can be substituted with cashews or walnuts.
- Pistachios can be substituted with pecans or hazelnuts.
- Raisins can be substituted with dried cranberries or chopped dates.
Variations:
- Add a pinch of turmeric for a more vibrant yellow color.
- Use coconut milk instead of regular milk for a dairy-free version.
- Add a tablespoon of ghee or butter for a richer flavor.
Tips and tricks:
- Be sure to stir the mixture constantly to prevent it from burning.
- Soak the saffron in a tablespoon of warm water for 10 minutes before adding it to the mixture for a more intense flavor.
- Adjust the amount of sugar to your liking.
Storage instructions:
Store the sholezard curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sholezard curry in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the sholezard curry in a decorative bowl with a sprinkle of cinnamon on top.
Garnishes:
Additional slivered almonds, chopped pistachios, and raisins.
Pairings:
Serve the sholezard curry with a cup of hot tea or coffee.
Suggested side dishes:
Serve the sholezard curry with naan bread or a side of fruit.
Troubleshooting advice:
- If the mixture is too thick, add a splash of milk to thin it out.
- If the mixture is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
Be sure to store the sholezard curry in the refrigerator and discard any leftovers that have been sitting out for more than 2 hours.
Food history:
Sholezard curry is a traditional Persian dessert that is typically served during special occasions such as weddings and holidays.
Flavor profiles:
The sholezard curry has a sweet and aromatic flavor with hints of rose water, saffron, and cardamom.
Serving suggestions:
Serve the sholezard curry as a dessert after a meal or as a sweet snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Iranian