This website uses cookies to improve your experience navigating our site. By continuing to browse, you are agreeing to our use of cookies.

OK, I understand

Free to Feed · Saffron Rice Pudding with Roasted Rhubarb

Food

Today we sadly say farewell to this month’s TASTY TUESDAY contributors, Hamed Allahyari of Free to Feed and Julia Busuttil Nishimura of OSTRO.

For their final recipe, Hamed and Julia share with us one of Iran’s most famous sweet dishes – ‘Sholeh Zard’ – a traditional golden rice pudding flavoured with saffron. The pair have put a contemporary twist on this dish with the addition of orange-infused roasted rhubarb.

Hamed will soon be teaching a series of classes at Free to Feed featuring this recipe and other traditional Persian delights!

30th August, 2016

Saffron Rice Pudding with Roasted Rhubarb ingredients. Recipe by Hamed Allahyari of Free To Feed and Julia Ostro. Props – Plate from The Establishment Studios, Surface from Fibonacci Stone. Photo – Eve Wilson. Styling – Lucy Feagins. Styling assistant – Natalie Turnbull.

Saffron Rice Pudding with Roasted Rhubarb. Recipe by Hamed Allahyari of Free To Feed and Julia Ostro. Props: Flat plate by Sophie Harle and bowl top right by Valerie Restarick, ramekin by Robert Gordon, Cutipol spoon from Francalia. Surface from Fibonacci Stone. Photo – Eve Wilson. Styling – Lucy Feagins. Styling assistant – Natalie Turnbull.

Hamed Allahyari of Free to Feed and Julia Busuttil Nishimura of OSTRO. Location: Firecracker HQ in Thornbury. Photo – Eve Wilson. Styling – Natalie Turnbull.

Roasted rhubarb. Recipe by Hamed Allahyari of Free To Feed and Julia Ostro. Props – Baking tray from The Establishment Studios. Surface from Fibonacci Stone. Photo – Eve Wilson. Styling – Lucy Feagins. Styling assistant styling – Natalie Turnbull.

Hamed Allahyari & Julia Busuttil Nishimura of Free to Feed
Tuesday 30th August 2016

I (Julia) tried this dish for the first time a few weeks ago during a cooking session with Free to Feed, and I fell completely in love with it. This rice pudding is slicker than your average – golden yellow and beaming with saffron, rosewater and cardamom, it is really so good. It is called ‘Sholeh Zard’ in Persian, and is one of Hamed’s favourites to teach in his classes!

Hamed stresses the importance of good quality saffron – it should be super fragrant and preferably Iranian. We’ve made this version a bit more indulgent by adding cream and cooking the rice partly in milk, something that Hamed now says he will always do!

Usually, Sholeh Zard is topped simply with ground cinnamon, pistachios and a sprinkling of rosewater, however here, we’ve roasted some stunning rhubarb in orange blossom water and aromatics to pair with it. You could serve with any roasted or poached fruit, depending on the season. The pudding will become firm once refrigerated, so if not eating immediately, make the pudding a little more loose by adding some extra milk during the cooking.

Ingredients

For the rice pudding

1 large pinch of saffron
1.2 litres full cream milk
Zest of 1 orange
1 cinnamon stick
1 vanilla pod, seeds scraped
3 cardamom pods, bruised
160g Jasmine rice
120g caster sugar
1 egg yolk
100ml cream

For the roasted rhubarb

1 bunch rhubarb, trimmed
Juice and zest of 1 orange
1 tbsp orange blossom water or rosewater
100g caster sugar
1 vanilla bean, seeds scraped

To serve

Slivered pistachios
Dried rose petals

Method

Preheat the oven to 170C.

For the rice pudding, wash the rice thoroughly, drain and combine with the milk and 500ml water in a large pot. Simmer over a low heat until the individual grains begin to open (approximately 25 minutes).

Grind the saffron in a mortar and pestle to a fine powder and add to the milk and rice, along with the orange zest, cinnamon stick, vanilla pod and seeds, and cardamom.

Continue to simmer for a further 20-25 minutes, until the rice has absorbed much of the liquid, stirring occasionally.

When the rice is almost ready, stir in the sugar until dissolved. Take the pot off the heat and allow the pudding to cool slightly before adding the egg yolk and cream. Stir to combine and return the pot to the stovetop to continue cooking over a very low heat for 2 minutes, stirring continuously. You will notice the rice pudding become thick very quickly – once this happens, take off the heat immediately and allow to cool.

Meanwhile, for the roasted rhubarb, cut the rhubarb into 3-inch pieces. Arrange in a single layer in an oven-proof tray and top with the orange zest and juice, orange blossom water, sugar and vanilla pod and seeds.

Cover with tin foil and roast in preheated oven for 10-15 minutes or until just tender, but still holding shape. Set aside.

Serve the rice pudding at room temperature, topped with the roasted rhubarb and some of its syrup, slivered pistachios and dried rose petals.

View Comments

Similar Stories

Food

Free to Feed · Herb Yoghurt and Beetroot Dips

Two fragrant, textural dips sure to add excitement to any mezze platter!
Hamed Allahyari & Julia Busuttil Nishimura of Free to Feed

Food

Free to Feed · Persian Nougat

A contemporary take on one of Iran's most famous sweets.
Hamed Allahyari and Julia Busuttil Nishimura of Free to Feed

Food

Free to Feed · Baghlava with Rosewater syrup

Introducing Iran's queen of desserts, baghlava.
Hamed Allahyari & Julia Busuttil Nishimura of Free to Feed

This Week

News

An International Japanese Design Exhibition Opens in Launceston

Explore the work of 58 Japanese architects in this Design Tasmania exhibition.
Amelia Barnes

Interiors

Brown Is The New Neutral

Brown is back! Lauren Li gives us the lowdown on how to add warmth and texture to your home, with this somewhat divisive colour.
Lauren Li

Homes

A Prahran East Atelier Adorned With Layers Of History

Revered Melbourne interior designer Tigger Hall shares her artistic home, filled with objects from all over the globe.

Art

Balenciaga Comes To Bendigo!

Direct from the Victoria and Albert museum in London, the ground-breaking exhibition ‘Balenciaga: Shaping Fashion’ arrives at the Bendig...
Miriam McGarry

Art

Shifting Time And Space With Jasmine Mansbridge

Explore the artist’s new exhibition ‘Your Time For The Moon’, showing at 19Karen gallery.

Interiors

Saying Goodbye To A Local Icon!

After over a decade of operations, the beloved Brooklyn Arts Hotel in Fitzroy is closing - and its iconic building is for sale.

Architecture

A California Bungalow Reconfigured For Light And Practicality

Project 12 Architecture has renovated a Northcote home to overcome its southern orientation and previously disjointed rooms.
Amelia Barnes

Travel

A Stylist's Guide To Downtown Los Angeles

Sydney stylist Sarah Ellison shares her guide to all things design in Downtown LA!
Sarah Ellison

Gardens

A Factory Rooftop Turned Lush Penthouse Garden

SJB director Adam Haddow’s Sydney apartment opens to a stunning rooftop garden, designed by William Dangar of Dangar Barin Smith.
Amelia Barnes

News

Tamara Dean, Bill Henson + Janet Laurence In Conversation With The Planthunter

Georgina Reid of The Planthunter sits down with artists Tamara Dean, Bill Henson + Janet Laurence in a new conversation series connecting ar...
Amelia Barnes

Architecture

The Apple Crate Shack On The Apple Isle!

A $60,000 budget goes a long way in this ambitious project in Flowerpot, Tasmania.
Miriam McGarry

News

All Are Welcome At North Melbourne School Of Displacement

Learn about and honour the First Nations in this accessible North Melbourne discussion series.
Amelia Barnes

News

Up-cycling, With A Global Flair!

Kyoto-based, French designer Clementine Sander is helping you up-cycle Japanese textiles, in collaboration with The Social Studio.
Miriam McGarry
  24 hours ago

Food

Julia Busuttil Nishimura's Seasonal Flavours : Citrus

One of our FAVE foodies, Julia Busuttil-Nishimura joins TDF this month as a columnist! First up, she shares a flavour-packed roasted caulifl...
Julia Busuttil Nishimura

News

Join The ‘Garden Party’

A star-studded group exhibition at BSIDE Gallery from August 21-25th of illustration, textiles and ceramics that celebrates growing together...
Miriam McGarry

Similar Stories

Food

Free to Feed · Herb Yoghurt and Beetroot Dips

Two fragrant, textural dips sure to add excitement to any mezze platter!
Hamed Allahyari & Julia Busuttil Nishimura of Free to Feed

Food

Free to Feed · Persian Nougat

A contemporary take on one of Iran's most famous sweets.
Hamed Allahyari and Julia Busuttil Nishimura of Free to Feed

Food

Free to Feed · Baghlava with Rosewater syrup

Introducing Iran's queen of desserts, baghlava.
Hamed Allahyari & Julia Busuttil Nishimura of Free to Feed