(Persia Digest) - Digcheh is a dessert from the city of Mashhad. It is cooked on religious occasions in the months of Muharram and Safar and distributed among people as a vow. It is unknown in most parts of Iran, but is rooted in Khorasan Province and its provincial capital Mashhad.
2 Cups rice
1 ½ Litres of milk
4 Cups sugar
½ Cup rosewater
1 tbsp Ground cardamom
Saffron and ground pistachio to the taste
Wash the rice and soak it for one hour. Boil it in a pot. It’s best to use short-grain rice. Gradually, add the milk to the cooking rice when all the water has been absorbed and stir it until the milk is completely mixed with the rice. Continue cooking the mixture for 2-3 hours. Then, add the sugar and ground cardamom and continue stirring until the mixture thickens. Add the rosewater and butter at the end of cooking, cover and allow to steam until a relatively thick consistency is reached. Pour the brewed saffron in a corner of the pot, stir until half of it changes color; let it steam for one more hour on low heat. Once ready, remove the lid and allow to cool completely. Serve it on a dish and garnish it with silvered pistachios and saffron.
Use a nonstick pot or dessert mold to prevent the rice from sticking. A desert mold can also be sued; grease it with butter so that the dessert can be removed easily after it is cold.
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