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Wednesday / December 11.
HomeFoodThomasina Miers’ recipe for Persian rice pudding with apricot and pistachios

Thomasina Miers’ recipe for Persian rice pudding with apricot and pistachios


This luxurious, scented dessert is so far removed from the rice pudding you know, you’ll be an instant convert

If I could tell my younger self that one day I would be encouraging people to make rice pudding, I wouldn’t have believed it. It was the dish I dreaded most at school: stodgy, lukewarm and overcooked. However, sun-soaked trips to Mexico cured me of this aversion. There, plump and tender grains bathe in chilled scented creams, and the result is subtle and delicious. Here, I have taken a Persian lean with stunning colours from the apricots, saffron and pistachios; it’s fabulous served in warm weather.

Persian rice pudding with apricot and pistachios

You can make this a day or two in advance, so it’s perfect for parties, and it’s quite rich, so you won’t need much.

 


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