Sholeh zard (Persian saffron rice pudding)
A golden Persian rice pudding cooked in water, not milk, perfumed with saffron and rose water and decorated with cinnamon and pistachios.
- 70 min10 prep · 60 cook
- EasyDifficulty
- 290 kcalper serving
Ingredients
- Short-grain rice150 g
- Water1.5 l
- Sugar200 g
- saffron threads1 pinch
- Rose water3 tbsp
- Butter30 g
- Cardamom pods3
- Slivered almonds2 tbsp
- Chopped pistachios2 tbsp
- Ground cinnamon1 tsp
Missing something? Ingredients with × can be left out.
Steps
- 1
Rinse the rice until the water runs clear and soak it in cold water.
- 2
Grind the saffron with a pinch of sugar and steep it in 3 tbsp of hot water.
- 3
Drain the rice and simmer it in the water, stirring now and then, until very soft and starting to break up.
- 4
Add the sugar and stir until dissolved.
- 5
Stir in the saffron, rose water, crushed cardamom, butter and almonds. Cover and cook on very low heat until thick and glossy.
- 6
Pour into bowls, decorate with lines of cinnamon and pistachios, and chill before serving.
Tips and questions
- Is sholeh zard served hot or cold?
- Traditionally cold or at room temperature. It thickens a lot as it cools, so take it off the heat while it still looks a little loose.
- Can I use less sugar?
- Yes, you can cut it by a quarter. Add it only once the rice is soft, as sugar stops the grains from breaking down.
- How long does it keep?
- Up to 4 days covered in the fridge.
Enjoy your meal!
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