Sholeh Zard: Persian saffron rice pudding with rosewater

Ingredients and method

Ingredients

• 1 US cup dry jasmine rice, not instant rice
• 6 US cups boiling water for the first simmer
• 2 1/3 US cups additional boiling water, reserved for later
• 2 US cups granulated sugar
• 1/4 US cup food-grade rosewater (not cosmetic rosewater)
• 1/4 teaspoon finely ground culinary saffron
• Ground cinnamon for serving, optional
• Chopped unsalted pistachios, optional garnish (omit for nut allergies)

Method

1. Pick through the rice for any foreign matter. Rinse in several changes of cool water and drain well. Measure the first 6 cups of boiling water and hold the remaining 2 1/3 cups separately so the stages are not confused.
2. Combine the rice with the first measure of water in a large, tall, heavy-bottomed saucepan. Bring carefully to a boil, then reduce to a gentle uncovered simmer. The mixture may foam at first; adjust the heat instead of letting it boil over.
3. Let the rice simmer until the grains lose their defined edges and can be easily crushed with a spoon against the pot. The water should have thickened from the rice starch. Homa's published method takes roughly an hour or longer at this stage; use tenderness as the actual cue, not a timer guarantee. Check the bottom periodically if your pan is prone to sticking.
4. Stir in the remaining 2 1/3 cups hot water, sugar, rosewater and saffron. Heat gently, stirring as the sugar dissolves and then more frequently near the bottom, until the pudding is uniformly yellow, fragrant and thick enough to coat a spoon while still flowing into bowls. It thickens further when cooled.
5. Transfer carefully to individual heat-safe serving bowls. Cool just long enough for safe handling and refrigerate promptly; do not leave a large warm pot of rice pudding at room temperature. Chill before serving, then add a light cinnamon dusting and optional pistachios.