recipe for cooking shole Zard mold with Iranian saffron

This delicious and fragrant dessert called shole Zard, a mold with Iranian saffron, is a delicious and delicious Iranian dessert that is cooked as follows. Follow the continuation of this cooking article in the cooking section of the rowhanisaffron site.

ingredients :

Iranian rice = 1 cup
Sugar = 2 cups
Water = 5 cups
Gelatin powder = 2 tablespoons
Mix sliced almonds and pistachios = 1/2 cup
RoseWater = 1/2 cup
Ground cardamom = 1 tablespoon
Butter = 2 tbsp
Saffron mixed with hot water = as needed
Cinnamon = as needed

Instruction :

Step 1:
Soak the rice overnight or for a few hours before starting to prepare the yellow flakes.

Step 2:
Pour the soaked rice into a relatively large pot (depending on the volume of the rice) and place on a gas flame to bring the rice water to a boil.

Step 3:
After boiling the water, close the container and let the rice cook and mash well. Be careful not to let it settle and stir occasionally. (To prevent slipping, it is better to put a wooden spoon on the pot)

Step 4:
Pour saffron along with cardamom and some boiling water in a glass and put it on a kettle to brew.

Step 5:
After crushing and straining the rice water, mix the sugar and sliced pistachios and sliced almonds with it (after pouring the sugar, the rice will be smoother)

Step 6:
Mix saffron and cardamom with rice and let it lighten slightly.

Step 7:
Mix the gelatin with two tablespoons (half a glass) of boiling water and put it on the steamer to dissolve the gelatin well.

Step 8:
Remove the rice from the heat and add the butter and rose.

Step 9:
Mix the gelatin with the yellow flakes and pour it into the desired mold that you have greased a little, and after it has dropped from the heat, put the mold in the refrigerator until the yellow flakes are ready.

Important Notes:
To remove the yellow flake from the mold, place it out of the refrigerator for a while, then remove the walls from the mold with a damp, thin knife and return to a damp (not wet) plate.
To make the yellow flakes more delicious, I suggest pouring a teaspoon of cinnamon powder in the yellow flakes with cardamom.
To ensure that the yellow flake settles, the yellow flake can be brewed for half an hour before adding rose water.
Yellow flakes are considered to be left untouched in the refrigerator after escaping.

recipe for cooking shole Zard mold with Iranian saffron