{"id":6410,"date":"2019-04-29T04:27:25","date_gmt":"2019-04-29T04:27:25","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=6410"},"modified":"2019-04-22T04:42:49","modified_gmt":"2019-04-22T04:42:49","slug":"reisbrei-mit-safran-scholeh-zard","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2019\/04\/29\/reisbrei-mit-safran-scholeh-zard\/","title":{"rendered":"Reisbrei mit Safran Scholeh Zard"},"content":{"rendered":"

Zutaten<\/strong>
\n250g Basmatireis
\n250g Zucker
\n1 Tl Safran
\n2 El Rosenwasser
\n2 El Zerlassene Butter
\n50g Mandelsplitter
\n25g Pistazienkerne
\n1 Tl Gemahlener Zimt
\n1 Prise Salz<\/p>\n

Zubereitung<\/strong>
\nDen Reis mit kaltem Wasser waschen und mit 1 Prise Salz in 1,5 l Wasser aufsetzen. Zum Kochen bringen und bei niedriger Hitze 30-40 Minuten k\u00f6cheln lassen.
\nDen Zucker hinzugeben und unter R\u00fchren ca. 15 Minuten weiter kochen lassen bis das ganze eine s\u00e4mige Konsistenz annimmt.In der Zwischenzeit die Safranf\u00e4den zermahlen und mit 2 EL hei\u00dfem Wasser \u00fcbergie\u00dfen. Den Aufguss abdecken.
\nRosenwasser, Safranaufguss, zerlassene Butter und die H\u00e4lfte der Mandelsplitter unterr\u00fchren.
\nBei niedriger Hitze noch 30 Minuten weiter k\u00f6cheln lassen. Um ein Anbrennen zu verhindern, kann die Reismasse auch in eine Form gef\u00fcllt werden und bei 125 Grad im Ofen gebacken werden.
\nDie Masse in Sch\u00e4lchen f\u00fcllen und abk\u00fchlen lassen. Mit Zimt best\u00e4uben und mit Mandelsplittern und gehackten Pistazienkernen garnieren.
\nSholeh Zard wird meistens gek\u00fchlt als Nachtisch serviert.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 250g Basmatireis 250g Zucker 1 Tl Safran 2 El Rosenwasser 2 El Zerlassene Butter 50g Mandelsplitter 25g Pistazienkerne 1 Tl Gemahlener Zimt 1 Prise Salz Zubereitung Den Reis mit kaltem Wasser waschen und mit 1 Prise Salz in 1,5 l Wasser aufsetzen. Zum Kochen bringen und bei niedriger Hitze 30-40 Minuten k\u00f6cheln lassen. Den … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[22],"tags":[69,811],"class_list":["post-6410","post","type-post","status-publish","format-standard","hentry","category-desert","tag-reis","tag-safran","item-wrap"],"yoast_head":"\nReisbrei mit Safran Scholeh Zard<\/title>\n<meta name=\"description\" content=\"Desert - 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