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Prep Time: 10 min
Total Time: 130 min
Yield: 6
Sholeh Zard is a traditional Persian dessert made with simple ingredients but rich, aromatic flavors. Saffron, a staple of Iranian cuisine, gives this rice pudding its signature golden color—its name literally means “yellow pudding” in Farsi.
To make it, rice is slowly cooked until soft and broken down, then infused with sugar, rosewater, saffron, and cardamom. Sholeh Zard can be served warm or cold, either in individual cups or a large serving dish.
Garnishing is essential—don’t skip it! Cinnamon, slivered pistachios or almonds, and dried rose petals are the classics, but feel free to get creative.
Store leftovers in an airtight container in the fridge for up to 4 days.
1/2 cup Basmati or Jasmin rice
4 cups water
1/4 teaspoon ground saffron
2/3 cup granulated sugar
5 cardamom pods
1/4 cup slivered almonds
1 1/2 tablespoons rose water
2 tablespoons unsalted butter
Cinnamon powder (optional garnish)
Slivered pistachio (optional garnish)
Dried Rose Petals (optional garnish)
In a bowl, cover the rice with water. Wash the rice and drain the water. Rinse the rice 5 to 6 more times, until the water runs clear.
Add the rice to a pot and add 4 cups of water to it. Bring it to boil, then lower the heat to simmer and let it simmer until the rice fall apart. Stir occasionally, keep an eye on it and add more water if needed.
Meanwhile, add couple ice cubes to the ground saffron and set it aside to bloom slowly.
After around 45 minutes, add sugar, bloomed saffron, cardamom pods, slivered almonds and rose water to the rice. Let it cook for another 20 minutes over low heat and stir occasionally.
Then take the pudding off the heat, take out the cardamom pods and add the butter. Stir well and pour into individual serving bowls or a large bowl and let it comes to the room temperature.
Garnish the top with cinnamon, slivered pistachio and dried rose petal if using.
Either serve it in the room temperature or let it chill in the fridge before serving and enjoy.
