This cozy dessert from Sara Mardanbigi and Edgar Rico, the owners of Nixta Taqueria in Austin, Texas, is a take on sholeh zard, a loose, heavily spiced Persian rice pudding Ms. Mardanbigi grew up eating. It also borrows influence from the Mexican arroz con leche of Mr. Rico’s childhood. Their take is warm and smoky with black cardamom and saffron, velvety from egg yolks and butter, and has a savory finish. It calls for arborio rice instead of the usual basmati to add a slight chew, and strawberry powder instead of rosewater to provide similar floral notes with a punch of acid.
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Serving Size: 1 to 6 serving (371g | ||
Recipe Makes: 4 to 6 servi | ||
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Calories: 1212 | ||
Calories from Fat: 841 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 93.4g | 125 % | |
Saturated Fat 43.9g | 219 % | |
Monounsaturated Fat 34.4g | ||
Polyunsanturated Fat 10.2g | ||
Cholesterol 2632.4mg | 810 % | |
Sodium 337.4mg | 12 % | |
Potassium 380.8mg | 10 % | |
Total Carbohydrate 55.2g | 16 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 53.1g | ||
Protein 38.1g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1212
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