Persian Rosewater Rice Pudding (Galgus Gorgul) with Crushed Almonds – An Elegant and Easy Dessert for Two

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup arborio rice
• 2 cups whole milk
• 1/4 cup granulated sugar
• 1 teaspoon rose water
• 1/4 teaspoon saffron threads, crushed
• 1/4 cup almonds, coarsely crushed
• 1 teaspoon pistachios, finely chopped for garnish
• Pinch of salt
• Optional: A pinch of cardamom powder (for added flavor)

Instructions

1. In a medium saucepan, combine the arborio rice, milk, sugar, rose water, saffron threads, and a pinch of salt. If using cardamom, add it now.
2. Bring the mixture to a simmer over medium heat, stirring occasionally to prevent sticking. Reduce the heat to low and continue cooking for 35 40 minutes, or until the rice is tender and has absorbed the liquid, stirring occasionally.
3. Remove from heat and let it rest for 10 minutes. The pudding will thicken as it cools.
4. Divide the pudding into two serving bowls and top with crushed almonds. Garnish each bowl with a sprinkle of finely chopped pistachios.

Chef’s Insight

This dessert is perfect for impressing guests at a dinner party, as its beautiful aroma and elegant presentation will surely delight their senses.

Notes

For the best results, use a medium-grain arborio rice. The texture of this variety is ideal for creamy risotto-style dishes like this dessert.