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