Name: Persian Saffron Rice Pudding
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 4 h 35 min
Cuisine: Persian
Ingredients: 200 g short-grain rice; 1.75 L water; 400 g white sugar; 30 g salted butter (optional); 2 tablespoons liquid saffron; Ground seeds of 4 cardamom pods; 4 tablespoons rose water; Ground cinnamon (for garnish); Slivered pistachios and almonds (for garnish); Almond flakes (optional); Whole almonds (optional); Dried crushed rose petals (optional); Dried rose buds (optional); Edible gold or silver leaf (optional)

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Persian Saffron Rice Pudding, also known as Sholeh Zard, is a luxurious, aromatic dessert made with rice, saffron, rose water, and cardamom. This golden-hued pudding is a celebration of Persian culinary artistry—delicately sweet, beautifully perfumed, and visually stunning with its elegant garnishes of cinnamon, pistachios, almonds, and rose petals. Traditionally served during festive occasions such as Nowruz and Ramadan, this dessert symbolizes warmth, generosity, and togetherness.

Why You’ll Love This Recipe

Sholeh Zard is more than just a dessert—it’s a sensory experience. Every spoonful offers a rich blend of floral, nutty, and spicy notes that melt in your mouth. You’ll love this recipe because:

It’s naturally gluten-free and can easily be made vegan.
It uses no dairy yet delivers a creamy, luscious texture.
The saffron and rose water create an exotic, elegant flavor.
It’s perfect for both everyday enjoyment and festive gatherings.
You can decorate it beautifully to impress your guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

200 g short-grain rice (not risotto or sticky rice)
1.75 L water
400 g white sugar
30 g salted butter (optional for richness)
2 tablespoons liquid saffron (made with a generous pinch of saffron)
Ground seeds of 4 cardamom pods
4 tablespoons rose water

For Garnish (optional but traditional):

Ground cinnamon
Slivered pistachios and almonds
Almond flakes
Whole almonds
Dried crushed rose petals
Dried rose buds
Edible gold or silver leaf

Directions

Rinse the rice a few times until the water runs clear, then drain.
In a large saucepan, combine the rice and 1.75 liters of water. Bring to a boil over high heat.
Once boiling, stir once, reduce heat to low, and simmer gently for about 1 hour (or up to 1 hour 30 minutes if using long-grain rice) until the rice is very soft and almost disintegrated.
Add the sugar and stir until fully dissolved.
Stir in the butter, saffron, and ground cardamom. Mix well and bring back to a gentle boil over medium heat.
Lower the heat again and simmer for 10 minutes, stirring occasionally to prevent sticking.
Turn off the heat, then stir in the rose water.
Spoon the pudding into individual serving bowls, cover with cling film, and allow to cool slightly.
Chill in the refrigerator for at least 3 hours before serving. The pudding will thicken as it cools.
Just before serving, decorate with cinnamon, nuts, rose petals, or edible gold and silver leaf as desired.

Servings and Timing

Servings: 8–10 small portions
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Chilling Time: 3 hours
Total Time: Approximately 4 hours 35 minutes

Variations

Vegan Version: Omit the butter entirely. The texture remains rich and creamy thanks to the rice starch.
Nut-Free Version: Skip the nuts and focus on cinnamon and rose petal decoration for a refined presentation.
Floral Twist: Add a few drops of orange blossom water along with rose water for an extra layer of fragrance.
Textural Variation: For a thicker consistency, cook the mixture for 10–15 minutes longer before chilling.

Storage/Reheating

Store Sholeh Zard in airtight containers in the refrigerator for up to 3 days. Serve chilled for the best flavor.
If you prefer it warm, gently reheat individual portions on low heat, stirring constantly, until just warm—avoid boiling to preserve its delicate aroma and texture.

1. Can I make Sholeh Zard ahead of time?

Yes, it’s best made a day in advance to allow the flavors to meld beautifully.

2. Can I use basmati rice instead of short-grain rice?

You can, but the cooking time will increase by 30–60 minutes, and the texture will be slightly less creamy.

3. What can I use instead of rose water?

You can use orange blossom water for a floral alternative, or omit it entirely for a simpler version.

4. How do I make liquid saffron?

Crush a generous pinch of saffron with a small amount of sugar, then dissolve it in 2 tablespoons of hot water. Let it steep for 10 minutes before using.

5. Is Sholeh Zard gluten-free?

Yes, it’s naturally gluten-free as it contains no wheat or gluten-based ingredients.

6. Can I freeze Persian saffron rice pudding?

Freezing is not recommended as it may alter the creamy texture.

7. Can I adjust the sweetness?

Absolutely. Start with 300 g of sugar and add more to taste once the rice has cooked.

8. Why is my pudding too runny?

It likely needs a bit more simmering time. The pudding thickens as it cools, so allow it to rest before judging the texture.

9. Can I make this without saffron?

You can omit saffron, but it will lose its signature golden color and floral depth of flavor.

10. What occasions is Sholeh Zard traditionally served for?

It’s commonly served during Persian New Year (Nowruz), Ramadan, and other festive gatherings as a symbol of generosity and joy.

Conclusion

Persian Saffron Rice Pudding, or Sholeh Zard, is a timeless dessert that reflects the heart of Persian hospitality. Its rich aroma, velvety texture, and stunning presentation make it an unforgettable treat for special occasions or cozy evenings at home. With every spoonful, you’ll experience the delicate harmony of saffron, rose, and cardamom—a dessert that’s as beautiful as it is delicious.

Persian Saffron Rice Pudding

Why You’ll Love This Recipe

Ingredients

Directions

Servings and Timing

Variations