This recipe was a test of my patience. I had to go through many, many iterations, however in the end I was able to produce a beautiful dessert. For Persia all I could see for my dessert was saffron, almonds and pistachios and therefore I wanted to be able to make three puddings discovering each of these flavours. Well this was all good in theory….
Saffron pudding perfect, almond pudding perfect, pistachio pudding a fail every time, what was it about those nuts that kept stopping my pudding from setting. I wanted them moulded for a perfect finish. After my third attempt I thought I would give up until a little ingredient called corn flour allowed my entire idea to come to fulfilment. Anyway here is my recipe, a story of saffron, almonds and pistachios. This recipe serves 6.
Base Rice Pudding
1 cup of basmati rice
8 cups of water
1 and half cups of caster sugar
Half cup of rosewater
1 teaspoon of ground cardamom.
Flavouring One
Half teaspoon of saffron threads
1 tablespoon boiling water
Saffron threads additional for serving
Flavouring Two
3 teaspoons of ground pistachio nuts
3-4 drops of green food colouring
1 teaspoon of corn flour
Pistachio nuts additional for serving
Flavouring Three
3 teaspoons of ground almonds
Half teaspoon of cinnamon
3-4 drops of red food colouring
Slivered almonds additional for serving
To make the base rice pudding place the rice, water and sugar in a pot and bring to the boil. Once boiling turn down to a simmer and cook until the water is all absorbed and the rice is at pudding like consistency. This can take up to a couple of hours. Ensure that you continue to stir the rice every so often, throughout the cooking period. Within the last half an hour of cooking add the rose water and cardamom.
Once cooked divide the base mixture into three equal portions. To one portion add the pistachios, corn flour and green food colouring and mix well. To another portion add the almonds, cinnamon and red food colouring and mix well. To the final portion add the saffron which has been dissolved in the boiling water and mix well.
Dish all of the rice pudding into your desired moulds. I used small ceramic moulds, which I sprayed with a little cooking oil, to ensure the rice would come out easily. Place them in the fridge until set, I left mine overnight. When ready to serve remove from their moulds, placing one saffron, one pistachio and one almond pudding on each plate. Top each of the puddings with the slivered almonds, pistachios and saffron threads for further representation of their flavours.
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