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Sholeh Zard (Persian Saffron Rice Pudding)

Persian · Dessert · Easy

Sholeh Zard (Persian Saffron Rice Pudding)

Total
4 hr 5 min
Prep
2 hr 45 min
Serves
8
Calories
250
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Rice slowly softens into a golden Persian pudding scented with saffron and rose water, finished with cinnamon and pistachios over a silky surface.

Long simmering breaks the grains down in Sholeh Zard (Persian Saffron Rice Pudding), giving it a creamy texture even though the rice cooks in water. Saffron colors the whole bowl, while rose water goes in late so its floral aroma stays clear.

This golden sweet from Iran should be softly spoonable when chilled. Cook the rice until it crushes easily before adding sugar, and leave the hot pudding slightly loose because it firms as it cools.

SweetCreamyRichMake AheadHolidayVegetarianGluten-freeEgg-free

Method

  1. Soak the rice in water for and drain. Steep the saffron in 1/4 cup of the measured hot water.

  2. Put the rice and remaining measured water in a heavy saucepan. Bring to a boil, then simmer uncovered over low heat for , stirring occasionally, until the grains split and crush easily.

  3. Stir in sugar and simmer for , stirring more frequently as the mixture thickens.

  4. Add the saffron water, butter and almonds. Simmer for until the pudding falls slowly from a spoon, stirring along the bottom to prevent sticking. Remove from the heat and stir in rose water.

  5. Ladle into eight bowls. Cool for , then cover and refrigerate for until cold and softly set. Decorate with pistachios and ground cinnamon before serving.

Forkue tips

  • Use culinary rose water rather than rose extract, which is much more concentrated. If unavailable, omit it; saffron still gives the pudding its central flavor.

Storing and reheating

Cover and refrigerate for up to 4 days. Serve chilled, keeping the cinnamon and pistachios separate until serving if you want a clean pattern and crisp nuts.

Kitchen gear

Heavy saucepanTop picks on Amazon
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Nutrition per serving, estimated

250Calories
3gProtein
43gCarbs
7gFat

Photo: Mehdi, CC BY-SA 3.0, via Wikimedia Commons (cropped and enhanced)

Sholeh Zard (Persian Saffron Rice Pudding): FAQ

Does sholeh zard contain milk?

No, the rice traditionally cooks in water, which lets the saffron and rose water stand out. This version includes a little butter for a rounded finish.

Can I replace saffron with turmeric?

No, turmeric colors the pudding but brings an earthy, savory flavor instead of saffron's aroma. Use genuine saffron and bloom it in hot water to make a small amount go further.

How do I store and reheat Sholeh Zard (Persian Saffron Rice Pudding)?

Cover and refrigerate for up to 4 days. Serve chilled, keeping the cinnamon and pistachios separate until serving if you want a clean pattern and crisp nuts.

How long does Sholeh Zard (Persian Saffron Rice Pudding) take?

About 4 hr 5 min in total: 2 hr 45 min prep and 1 hr 20 min cooking.

What do I need to make Sholeh Zard (Persian Saffron Rice Pudding)?

The key ingredients are basmati rice, saffron, butter, almonds, pistachios and ground cinnamon, plus pantry basics.

Any tips for Sholeh Zard (Persian Saffron Rice Pudding)?

Use culinary rose water rather than rose extract, which is much more concentrated. If unavailable, omit it; saffron still gives the pudding its central flavor.

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