Description
Sholeh Zard is a traditional Persian saffron rice pudding infused with rose water and cardamom, sweetened with sugar, and garnished with cinnamon, pistachios, almonds, and dried rose petals. This fragrant, golden dessert is a staple of festive Persian occasions like Nowruz and Ramadan.
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)
Instructions
- Rinse the rice thoroughly and drain.
- In a large saucepan, combine rice and 1.75 L water. Bring to a boil over high heat.
- Reduce heat to low and simmer for about 1 hour, stirring occasionally, until the rice is soft and breaking apart.
- Add sugar and stir until dissolved.
- Add butter (if using), liquid saffron, and ground cardamom. Mix well and bring back to a gentle boil.
- Lower heat and simmer for 10 more minutes, stirring frequently.
- Turn off heat and stir in rose water.
- Pour the pudding into individual bowls or a large dish. Cover with plastic wrap directly on the surface to prevent a skin from forming.
- Chill in the refrigerator for at least 3 hours until set and cold.
- Decorate with cinnamon, nuts, rose petals, or edible gold/silver leaf just before serving.
Notes
- For a vegan version, omit the butter.
- Make liquid saffron by grinding saffron threads with sugar and steeping in hot water.
- Use basmati rice if needed, but expect a longer cooking time and less creamy texture.
- Pudding thickens more after chilling, so avoid overcooking.
- Best made a day ahead to allow flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Simmering
- Cuisine: Persian
Nutrition
- Serving Size: 1 small bowl
- Calories: 290
- Sugar: 32g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 8mg
