Ingredients

  • ½ cup short-grain rice (preferably Persian or Arborio)
  • 4 cups water
  • 1 cup sugar (adjust to taste)
  • ½ teaspoon saffron threads, dissolved in 2 tablespoons hot water
  • 2 tablespoons rosewater
  • ¼ cup slivered almonds (optional, for texture)
  • ¼ teaspoon ground cardamom
  • 2 tablespoons butter
  • Ground cinnamon (for garnish)
  • Slivered pistachios (for garnish, optional)
  • Slivered almonds (for garnish, optional)

Difficulty : Medium

Serves : 4

This Persian Saffron Sholeh Zard is a fragrant and creamy rice pudding, infused with the golden hue and floral aroma of saffron, sweetened with sugar, and enriched with rosewater. It’s a comforting dessert often served during special occasions in Iran.

Cooking Steps

  • 1
    Prepare the saffron In a small bowl, dissolve the saffron threads in 2 tablespoons of hot water and set aside to steep.
  • 2
    Cook the rice Rinse the rice under cold water until the water runs clear. In a large pot, bring 4 cups of water to a boil. Add the rice and cook over medium heat for 15-20 minutes, stirring occasionally, until the rice is very soft and starts to break down.
  • 3
    Add sugar and flavorings Stir in the sugar, saffron (with its soaking water), and ground cardamom. Reduce the heat to low and continue cooking for another 20-25 minutes, stirring frequently to prevent sticking, until the mixture thickens to a pudding-like consistency.
  • 4
    Incorporate the butter and rosewater Add the butter and rosewater to the pot, stirring until the butter is fully melted and incorporated. If using slivered almonds, stir them in at this stage. Cook for an additional 5 minutes on low heat.
  • 5
    Cool the pudding Remove the pot from the heat and let the Sholeh Zard cool slightly. It will continue to thicken as it cools. Stir occasionally to prevent a skin from forming on top.
  • 6
    Serve and garnish Spoon the Sholeh Zard into individual serving bowls or a large dish. Let it cool to room temperature or chill in the refrigerator for a colder dessert. Before serving, garnish with a sprinkle of ground cinnamon, slivered pistachios, and additional slivered almonds, if desired.