Shole Zard

Ingredients

• 2 cups basmati rice
• ½ teaspoon saffron threads
• 3.5 cups hot water
• ½ cup sliced almonds
• ½ cup raisins
• ¼ cup barberry or dried cranberry
• ¼ teaspoon turmeric powder
• ⅛ teaspoon ground cinnamon

Instructions

1. 1

   Pour the basmati rice into a fine-mesh strainer and run cold water over it while stirring gently with your fingers for 30 seconds, until the water runs clear—this removes the starch so grains stay separate.

2. 2

   Place the saffron threads in a small bowl and pour 0.5 cup of hot water over them, then set aside to steep for 10 minutes until the water turns deep orange.

3. 3

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers and slides when you tilt the pan, about 90 seconds.

4. 4

   Pour the sliced almonds into the hot oil and stir constantly with a wooden spoon for 2 minutes until they turn light golden brown, then transfer them to a small plate.

5. 5

   Add the raisins to the same skillet and stir for 30 seconds until they plump slightly, then transfer them to the plate with the almonds.

6. 6

   Add the barberries to the skillet and stir for 20 seconds until fragrant, then transfer to the plate—set this fruit and nut mixture aside.

7. 7

   Pour 1 tablespoon of olive oil into the same skillet over medium-high heat, then add the drained rice and stir constantly with a wooden spoon for 2 minutes until grains look slightly translucent at the edges.

8. 8

   Stir the turmeric powder and cinnamon into the rice, stirring constantly for 30 seconds until the rice turns golden yellow and smells warmly fragrant.

9. 9

   Pour the remaining 3 cups of hot water into the skillet, then add 1 teaspoon of salt, stirring once with a wooden spoon to combine.

10. 10

    Bring the rice to a boil over high heat—you'll see large bubbles rapidly breaking the surface, about 3 to 4 minutes.

11. 11

    Reduce the heat to low, cover the skillet tightly with a lid, and cook for 12 to 15 minutes until the rice is tender and the water is fully absorbed.

12. 12

    Remove the lid and pour the saffron-infused water evenly over the cooked rice, then use a fork to gently fluff the rice and distribute the saffron color throughout.

13. 13

    Transfer the saffron rice to a serving platter, mounding it gently into a dome or cone shape with the back of a spoon.

14. 14

    Scatter the toasted almonds, raisins, and barberries evenly across the top and sides of the rice mound, creating a decorative pattern.

Tools you’ll need

• fine-mesh strainer
• small bowl
• 12-inch skillet or sauté pan with lid
• wooden spoon
• small plate
• measuring cups
• measuring spoons
• fork
• serving platter

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