Dessert

Sholeh Zard (Persian Saffron Rice Pudding)

Name: Sholeh Zard (Persian Saffron Rice Pudding)
Prep time: 15 min
Cook time: 1 h
Total time: 3 h 15 min
Yield: 6 servings
Cuisine: persian
Ingredients: 250 g basmati rice rinsed; 1,000 ml water; 200 g sugar; 0.5 tsp saffron threads ground; 60 ml hot water; 30 ml rosewater; 0.5 tsp cardamom ground; 30 g pistachios chopped; 0.5 tsp cinnamon; 30 g slivered almonds (optional)

Sholeh Zard is a traditional Persian saffron rice pudding, often prepared for special occasions and religious ceremonies. This fragrant and subtly sweet dessert features a beautiful golden hue from saffron and a delicate aroma from rosewater, garnished with cinnamon and pistachios. It's naturally vegan and gluten-free.

An original recipe by Forkin

Total time: 3 hr 15 min
Serves: 6
Difficulty: Medium
Per serving: 342 kcal

VeganVegetarianGluten-free

Allergen information: may contain nuts and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 gbasmati rice, rinsed
1,000 mlwater
200 gsugar
0.5 tspsaffron threads, ground
30 mlrosewater
0.5 tspcardamom, ground
30 gslivered almonds(optional)

for saffron

60 mlhot water

garnish

30 gpistachios, chopped
0.5 tspcinnamon

Equipment

large pot · small bowl · serving bowls

The method

Step by step

1
Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rinsed rice in fresh water for at least 30 minutes, or up to 2 hours.
Cook’s note: Soaking helps the rice cook more evenly and become tender.
2
In a small bowl, combine the ground saffron threads with the hot water. Let it steep for 10-15 minutes to allow the color and flavor to fully develop.
About 10 min
Cook’s note: Using hot, not boiling, water helps extract the most from the saffron without 'cooking' it.
3
Drain the soaked rice. In a large heavy-bottomed pot, bring the water to a boil.
About 5 min
4
Add the drained rice to the boiling water. Reduce the heat to medium-low, cover the pot, and simmer for 20-25 minutes, or until the rice is very soft and has absorbed most of the water.
About 25 min
Cook’s note: Stir occasionally to prevent sticking, especially towards the end.
5
Stir in the sugar, saffron infusion, rosewater, and ground cardamom. If using, add the slivered almonds at this stage as well.
About 2 min
6
Continue to simmer, uncovered, for another 15-20 minutes, stirring frequently, until the pudding thickens to a creamy consistency. It should be like a thick porridge.
About 20 min
Cook’s note: The pudding will thicken further as it cools.
7
Remove the pot from the heat. Cover and let it rest for at least 10 minutes to allow the flavors to meld and the pudding to set slightly.
About 10 min
8
Spoon the Sholeh Zard into individual serving bowls or a large shallow dish. Allow it to cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.
About 2 hr
Cook’s note: Chilling allows the pudding to firm up and intensifies the flavors.
9
Before serving, garnish with chopped pistachios and a dusting of cinnamon to create decorative patterns.
About 2 min
Cook’s note: Traditional patterns include lines, diamonds, or a full coverage of cinnamon.

Per serving

Nutrition

67%Score

Calories: 341.7kcal
Protein: 4.9g
Carbs: 68.7g
Fat: 5g
Fibre: 1.4g
Sugar: 34g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Sholeh Zard in an airtight container in the refrigerator.

Reheating

Sholeh Zard is traditionally served cold, so reheating is not recommended.