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    You are in: Home / Dairy-free / Iranian Saffron Rice Pudding (Sholeh Zard) (Dairy Free & Glu Recipe
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    Iranian Saffron Rice Pudding (Sholeh Zard) (Dairy Free & Glu

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on May 25, 2012

      I am so sorry. I followed the instructions exactly. We tried it warm & cool. it *is* better chilled, imho. This just didn't go over well at all. comments included it was oily, not sweet enough. one wouldn't taste it. one just really didn't like it at all. Maybe if we had an intolerance to dairy it would be more appreciated. I see others love it so I think it's just a personal thing & not a reflection of the recipe. Made for Aussie Swap 5/12.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 24, 2011

      We are having friends over for dinner tonight who have severe food allergies, including dairy, egg, gluten, peanuts and almonds.I found this recipe and thought it might work for dessert with some minor tweaking. I used ground pistachios in place of the almonds and added a few bruised cardamom pods with the rosewater. It smelled amazing while cooking. I put it in ramekins to chill and decorated after about an hour. It made 8 servings for me, and my husband just wolfed one of them down when I asked him to try it. I'm sure it will be a hit tonight.

      I found the rosewater in the international section at Whole Foods. It was much less expensive than I expected - a nice bonus since saffron is always pricey.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 25, 2011

      This is one of the most delicious things I've ever tasted! wow! I halved the recipe and used 1/3 cup sugar and brown basmati rice (so the first soak was 40 minutes.) I was worried at first because all my water hadn't absorbed after the 20-minute soak with the saffron, rosewater, and oil. I added some slivered almonds and raw pistachio pieces then let it simmer on low heat, uncovered, for 35 minutes. Because I made half, the mixture fit perfectly in an 8" pie pan-- I let it sit out for 10 minutes to gel a bit before I topped it with more slivered almonds and some cinnamon, I snuck a little bit while it was still warm and it DOES have a Jello-like consistency! Then I let it refridgerate overnight (uncovered) and it was even better the next day, wonderful with some strawberries on the side. This definitely isn't a rush-hour or last-minute dessert, but it isn't as hard or labor-intensive as it appears and for us whole grain nuts, brown basmati rice works great in this too. Thanks for a great post, I'll be making this again!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 05, 2010

      Just perfect! I was waiting long enough to make this and when I finally got rosewater,this was the first thing I made.Recipe is right on the spot. Thanks for sharing.

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    Nutritional Facts for Iranian Saffron Rice Pudding (Sholeh Zard) (Dairy Free & Glu

    Serving Size: 1 (475 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 359.1
     
    Calories from Fat 114
    31%
    Total Fat 12.7 g
    19%
    Saturated Fat 1.1 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 15.4 mg
    0%
    Total Carbohydrate 59.6 g
    19%
    Dietary Fiber 2.3 g
    9%
    Sugars 33.8 g
    135%
    Protein 3.6 g
    7%

    The following items or measurements are not included:

    rose water

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