One of my favorite desserts is a Persian Saffron rice pudding called Sholeh Zard. This Saffron rice pudding is the ultimate comfort food because not only does it taste good but it also smells divine.
However, because I love this dessert so much I make a conscious effort to avoid preparing it, often. That is because I know that once I make this high carbohydrate, high calorie dessert I will have a hard time stopping myself from eating it all in one sitting. For those of you who are not familiar with this dessert it is sufficient to say that it is made with white rice, lots of sugar and butter so you can imagine what it does to one’s waistline.
But, I also hate depriving myself of my favorite dessert. That’s why I decided to play with the flavors of this Saffron rice pudding in an effort to create a low calorie version of it. The result was this Saffron cookie recipe. These cookies taste just like Sholeh Zard, the most famous Persian Saffron rice pudding dessert, but are far lower in calories and take significantly less time and effort to prepare.
Saffron Cookie Recipe
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Yield: Approximately 2 dozen
- 1 egg
- 1 cup raw sugar
- 1 tsp baking powder
- 1/2 cup vegetable oil
- 2 1/4 cup flour
- 1/2 tsp almond extract or 2tbsp unsweetened almond milk
- 2 tbsp organic rose water
- 2 1/2 tbsp cinnamon
- 6 Saffron stems dissolved in 3tbsp boiling water
- In a mixing bowl, beat the egg and sugar together
- Mix in the oil and beat till mixed well together
- Mix in the baking powder, almond extract/almond milk
- Mix in the cinnamon
- Mix in the rose water
- Dissolve the Saffron in 3tbsp of boiling water, till water turns a deep orange color, and mix into the dough
- Mix in the flour
For added texture and taste you can roll the cookies in finely slivered almonds and/or sprinkle them with finely grated pistachio before baking.
- Preheat oven to 350
- Spoon cookies onto a greased cookie sheet
- Cook in the oven, at 350, for 25-30 minutes