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Sholeh Zard
from the kitchen of Sharmagne Leland-St. John
1 cup Basmati rice
8 cups water
1 1/2 cup sugar
1/3 cup rose water
3/4 teaspoon  ground saffron
1/2 to 3/4 cup blanched slivered almonds
1/3 stick of butter
Cinnamon powder (if desired)

First, rinse the basmati rice several times.  Then
leave the rice in 8 cups of water for several hours. 
Use a large sauce pan cook the rice in the 8 cups
of water.  First bring it to boil.  Then reduce to
medium.  The rice needs to cook until the center
feels al dente.  While the rice is cooking rinse the
almonds and leave them in regular water to soak
for 10-15 minutes.
When the rice feels al dente, add rose water, sugar,
saffron and the almonds.  Continue cooking, while
stirring frequently, until the water is reduced.  Don't
overcook or reduce water too much otherwise when
Sholeh Zard cools down it becomes too hard.  Near
the end, add the butter, stir gently until it melts.
Transfer Sholeh Zard to a Pyrex or other dish that
can handle the heat.  Cool to room temperature. 
Sprinkle with cinnamon powder if you'd like. Then
leave it in the refrigerator.

Thanks to Shirin Massoudi for sending us a translation
of her mother’s recipe

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