feat: add Persian Saffron Rice Pudding (Sholeh Zard)

_typos.toml

@@ -520,6 +520,7 @@ extend-exclude = [
 "Shakshuka" = "Shakshuka"
 "Shaoxing" = "Shaoxing"
 "Sheehan" = "Sheehan"
+"Sholeh" = "Sholeh"
 "Shoofly" = "Shoofly"
 "Shutterbean" = "Shutterbean"
 "Sicilia" = "Sicilia"
@@ -602,6 +603,7 @@ extend-exclude = [
 "Yaourt" = "Yaourt"
 "Yeasted" = "Yeasted"
 "Zahav" = "Zahav"
+"Zard" = "Zard"
 "Zeb's" = "Zeb's"
 "Zensical" = "Zensical"
 "Zepeda" = "Zepeda"
@@ -1111,6 +1113,7 @@ extend-exclude = [
 "sealable" = "sealable"
 "sel" = "sel"
 "serrano" = "serrano"
+"sholeh" = "sholeh"
 "shortbreads" = "shortbreads"
 "shortcode" = "shortcode"
 "shortcodes" = "shortcodes"
@@ -1203,6 +1206,7 @@ extend-exclude = [
 "xlsx" = "xlsx"
 "yaourt" = "yaourt"
 "za'atar" = "za'atar"
+"zard" = "zard"
 "zested" = "zested"
 "zhoug" = "zhoug"
 "ziplock" = "ziplock"

cook/desserts/Persian Saffron Rice Pudding Sholeh Zard.cook

@@ -0,0 +1,24 @@
+>> title: Persian Saffron Rice Pudding Sholeh Zard
+>> author: Lin's Food
+>> source: https://www.linsfood.com/persian-saffron-rice-pudding-sholeh-zard/
+>> serves: 10
+>> prep time: 20 minutes
+>> cook time: 75 minutes
+>> total time: 275 minutes
+>> tags: dessert, pudding, persian, saffron, rice, vegetarian
+
+Rinse @short grain rice{200%g} (but not risotto rice) a couple of times and drain.
+
+Place the rice in a large #saucepan{}, along with @water{0.75%L}, and bring to a boil on high heat.
+
+When the rice is boiling, give it a quick stir, reduce the heat to low, and simmer for ~{1%hour} (or simmer for ~{1.5%hours} if using long grain rice).
+
+Add @white sugar{400%g}, stir to mix, then follow with @salted butter{30%g}, @liquid saffron{2%tbsp} (made with a generous pinch of saffron), and @ground cardamom{0.25%tsp} (ground seeds of 4 cardamoms). Bring back to a boil on medium heat.
+
+When boiling, reduce the heat to low, stir once, then simmer for ~{10%minutes}.
+
+At the end of the 10 minutes, turn the heat off, remove from the hot stove, and stir in @rose water{4%tbsp}.
+
+Serve into serving dishes, leave to cool slightly for ~{10%minutes}, then cover with cling film and chill in the fridge for at least ~{3%hours} (and up to 2 days). The pudding will thicken as it cools.
+
+When you are ready to serve, garnish and decorate as you wish using @ground cinnamon{}, @slivered pistachios and almonds{} (or @almond flakes{}), @whole almonds{}, @dried crushed rose petals{} (or @rose buds{}), and optional @edible silver or gold leaf{}.

dictionary.txt

@@ -508,6 +508,7 @@ Seccia
 Shakshuka
 Shaoxing
 Sheehan
+Sholeh
 Shoofly
 Shutterbean
 Sicilia
@@ -590,6 +591,7 @@ YAML
 Yaourt
 Yeasted
 Zahav
+Zard
 Zeb's
 Zensical
 Zepeda
@@ -1099,6 +1101,7 @@ scottish
 sealable
 sel
 serrano
+sholeh
 shortbreads
 shortcode
 shortcodes
@@ -1191,6 +1194,7 @@ xanthan
 xlsx
 yaourt
 za'atar
+zard
 zested
 zhoug
 ziplock

docs/desserts/persian-saffron-rice-pudding-sholeh-zard.md

@@ -0,0 +1,78 @@
+---
+comments: true
+tags:
+  - dessert
+---
+# Persian Saffron Rice Pudding Sholeh Zard
+
+![Persian Saffron Rice Pudding Sholeh Zard][1]{ loading=lazy }
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 10 | 5.83 hours |
+
+## :salt: Ingredients
+
+- 200 g short grain rice
+- 0.75 L water
+- 400 g white sugar
+- 30 g salted butter
+- 2 tbsp liquid saffron
+- 0.25 tsp ground cardamom
+- 4 tbsp rose water
+- some ground cinnamon
+- some slivered pistachios and almonds
+- some almond flakes
+- some whole almonds
+- some dried crushed rose petals
+- some rose buds
+- some edible silver or gold leaf
+
+## :cooking: Cookware
+
+- 1 saucepan
+
+## :pencil: Instructions
+
+### Step 1
+
+Rinse short grain rice (but not risotto rice) a couple of times and drain.
+
+### Step 2
+
+Place the rice in a large saucepan, along with water, and bring to a boil on high heat.
+
+### Step 3
+
+When the rice is boiling, give it a quick stir, reduce the heat to low, and simmer for 1 hour (or simmer for 1.5 hours
+if using long grain rice).
+
+### Step 4
+
+Add white sugar, stir to mix, then follow with salted butter, liquid saffron (made with a generous pinch of saffron),
+and ground cardamom (ground seeds of 4 cardamoms). Bring back to a boil on medium heat.
+
+### Step 5
+
+When boiling, reduce the heat to low, stir once, then simmer for 10 minutes.
+
+### Step 6
+
+At the end of the 10 minutes, turn the heat off, remove from the hot stove, and stir in rose water.
+
+### Step 7
+
+Serve into serving dishes, leave to cool slightly for 10 minutes, then cover with cling film and chill in the fridge for
+at least 3 hours (and up to 2 days). The pudding will thicken as it cools.
+
+### Step 8
+
+When you are ready to serve, garnish and decorate as you wish using ground cinnamon, slivered pistachios and almonds (or
+almond flakes), whole almonds, dried crushed rose petals (or rose buds), and optional edible silver or gold leaf.
+
+## :link: Source
+
+- <https://www.linsfood.com/persian-saffron-rice-pudding-sholeh-zard/>
+
+[1]: <../assets/images/persian-saffron-rice-pudding-sholeh-zard.webp>
+

zensical.toml

@@ -457,6 +457,7 @@ Desserts = [
   { "Pecan Tassies" = "desserts/pecan-tassies.md" },
   { "Peppermint Fudge" = "desserts/peppermint-fudge.md" },
   { "Peppermint Patties" = "desserts/peppermint-patties.md" },
+  { "Persian Saffron Rice Pudding Sholeh Zard" = "desserts/persian-saffron-rice-pudding-sholeh-zard.md" },
   { "Pineapple Upside Down Cake" = "desserts/cake/pineapple-upside-down-cake.md" },
   { "Plum Torte" = "desserts/tarts/plum-torte.md" },
   { "Poppy Seed Almond Cake" = "desserts/cake/poppy-seed-almond-cake.md" },