Saffron Rice Pudding or “Sholeh Zard”

“Sholeh Zard” is a very traditional and popular Persian dessert that is made with rice and is infused with saffron, cardamom and rose water. To make it even better, you top it with cinnamon, almonds, pistachios, and rose petals.

In Iran, many people make Sholeh Zard as “Nazri. Nazri is when someone makes a whole lot of a meal or in this case a dessert and distributes it around their neighborhood for free, to give thanks for their health or for a prayer that’s been answered.

When I think of Sholeh Zard, my mind goes back to my childhood when my mom would hand me a tray full of bowls of Sholeh Zard and I would go and knock on all the neighbors doors and give each one bowl.

Saffron Rice Pudding (Sholeh Zard) Recipe:

Ingredients for 4 servings:

1 cup Jasmine rice
2 cups Granulated Sugar
6 cups of water
2 tsp ground saffron
50 grams unsalted butter (you can skip for a vegan recipe)
1/2 cup rosewater
4 cardamom pods or 1 teaspoon ground cardamom

Toppings:

Cinnamon
Sliced or slivered almond and/or pistachios
Rose petals (optional)

Instructions:

1. Start by washing the rice in a bowl. Rinse it until the water runs clear. While you are washing the rice, try to crumble it coarsely with your hands.

2. Add the washed rice to a large pot with 6 cups of water. Bring to a boil and then reduce the heat to medium low and let it simmer for about 30 minutes to an hour, stirring occasionally. If you feel like all the water is evaporated and it’s starting to stick to the pan, add 1-2 cups of cold water again and stir.

3. In the meanwhile, we prepare the saffron. Grind the saffron in a mortar. Mix the saffron with 6 tablespoons of boiling water and let it sit until it’s brewed and cooled down. I always place a small plate on top of it because it traps the steams and helps the brewing process.

3. After 30 minutes, test the rice to see if it’s soft and cooked. To do this, gently squeeze a grain between your fingers, it should fall apart. Now add the sugar, brewed saffron, rose water and cardamom pods. Cook for another half an hour to an hour and keep stirring until it thickens.

sholeh zard

4. Add butter and let it cook for 5 more minutes. Take out the cardamom pods. Pour into your desired bowls or cups.

5. This is my favorite step! Now we garnish them with cinnamon, almonds, pistachios, and rose petals.

6. You can serve this dessert warm, or refrigerate for a couple of hours and serve it chilled.
You can store Sholeh Zard for a few days in the fridge.