← Nouns Cooking · Dessert Parlour

Ingredients

• 150 g basmati or short-grain rice
• 1.5 l Water
• 225 g Sugar
• ½ tsp saffron threads, ground with a pinch of sugar
• 3 tbsp hot water, for the saffron
• 30 g Butter
• ½ tsp ground cardamom
• 4 tbsp Rose water
• 2 tbsp slivered almonds
• 2 tbsp slivered or chopped pistachios
• 1 tsp ground cinnamon, to decorate

Method

1. Rinse the rice until the water runs clear, then soak it in cold water for 30 min. Steep the ground saffron in the 3 tbsp hot water.
2. Drain the rice and put it in a large pan with the 1.5 litres of water. Bring to the boil, skim off any foam, then simmer over medium-low heat for 30–35 min, stirring now and then, until the rice is very soft and breaking up.
3. Stir in the sugar and keep simmering gently for 15 min, stirring more often as it thickens.
4. Add the saffron water, butter, cardamom, rose water and almonds. Cover and cook on the lowest heat for 20–25 min, stirring occasionally, until thick and glossy but still pourable.
5. Pour into a serving dish or small bowls and leave to cool. It sets as it cools.
6. Decorate with lines or patterns of cinnamon and pistachios and chill for at least 2 hours before serving.

Tips

• For a vegan version use a neutral oil instead of the butter; it is otherwise dairy-free.
• It is traditionally made in big batches and shared with neighbours during Ramadan and on religious holidays.

Sources

Written in our own words after cross-checking these recipes:

Lin's Food GialloZafferano Archana's Kitchen