learn how to make persian yellow shole

learn how to make persian yellow shole

Ingredients: for four containers
Rice 2 glasses
Sugar 4 glasses
Rose 1 glass
Butter 5 to 6 tablespoons
Almond slices three-fourths of glasses
Saffron and pushes as much as necessary
Cinnamon to decorate as much as necessary
Cool water 14 to 16 glasses

How to prepare:
Rinse well before using. Be sure to rinse well with warm water and drain it a few times, then pour warm water on it and let it soak for four to five hours.

Empty the rice water, then pour it with 14 glasses of water in the pot and let it boil, then boil immediately, reduce the heat and let it cook slowly. If the heat is high, the rice will stick to the bottom of the pot. Rice and water are enough to swallow. Add some saffron midges to rice and water to boil along with the last step. Decide to add the amount of saffron yourself and stir and let it blow in a few minutes; if it were, add another amount so that the color of the halo is yellow (yellow).

If it’s possible to add some warm water to the rice cooker, add it to it all the time and keep it steady. Otherwise, the rice will stick to the bottom of the pot, the closer you get to the finish, the ability to stick Stir the bottom of the pan so that at the end of the work, stirring constantly, stir the yellow shade until the end of the work. When the rice is almost soft and crushed, add sugar, rose water, cardamom and butter to it and stir it. It is usually not necessary to add water because the amount The water supplied is sufficient, but different rice needs more or less water.

For almonds, there are different ways, some of the almond slices are cooked in the yellow hole in the yellow hat, and some earlier this reason is that some people like the almonds are tight and some others like the almond slices soft, this depends on the taste. You own If you are not sure, you can boil the slices of almonds in a separate bowl, and leave it as it is soft, and finally add the yellow hat, add the almond slices to the yellow shade, stir a little and let it stir for a few minutes.

Be careful when the yellow chalice is ready to not loose too much. When it is spilled in it, it should not be rubbish, and it should be softened. Be careful, however, that the yellow hat will become tighter when it cools down. But when it’s over, it should not be too loose.

After the end of the work, pour the yellow chill into the container and decorate it with cinnamon and pistachio slices.

source: beytoote .com