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Sholeh Zard- Saffron Rice Pudding

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.4789
Energy (kCal)4495.745
Carbohydrates (g)856.4842
Total fats (g)112.6982
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash and rinse the rice several times. | 2. In a large pot, bring the rice and 8 cups of water to a boil. Skim off the foam as it rises. Cover and simmer for 35 minutes until the rice is soft. | 3. Add 2 more cups water, as well as the sugar. Simmer for 25 minutes longer, stirring occasionally (be careful to not over-stir). | 4. Grind the saffron and dissolve in a couple tablespoons of hot water. | 5. Add the saffron water, corn oil, almonds, cardamom and rose water. Mix well, cover and simmer over low heat for about 20 minutes. Remove the cover and simmer over low heat for about 20 minutes longer, or until the rice has thickened to a pudding. Remove from heat. | 6. Immediately spoon the Sholeh Zard into a large bowl or individual serving dishes. | 7. Garnish with cinnamon, slivered almonds or slivered pistachios, if desired. | 8. Chill and serve cold. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white rice 1 cup 675.25 147.9075 13.1905 1.2209999999999999
    water 8 -10 cups 0.0 0.0 0.0 0.0
    sugar 3 1/2 cups 2820.93 705.586 0.0 0.0
    corn oil vegetable 1/4 cup - - - -
    almond 1/2 cup slivered 963.56 0.0 0.0 109.0
    cardamom 1 teaspoon ground 6.22 1.3694 0.2152 0.134
    rose water 1/2 cup 0.0 0.0 0.0 0.0
    saffron 1/2 teaspoon 1.085 0.2288 0.04 0.0205
    cinnamon 2 teaspoons - - - -
    pistachio 2 teaspoons slivered 28.7 1.3925 1.0332 2.3227

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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