Sholeh Zard Persian Saffron Rice Pudding
User Reviews
5
Sholeh Zard Persian Saffron Rice Pudding
Description
This Sholeh Zard recipe involves slowly cooking short-grain rice in multiple cups of water until the grains break down into a soft, porridge-like consistency. Sugar is added and fully dissolved, creating a sweet base. Butter and rosewater enrich the pudding with creamy texture and floral aroma, while saffron provides a distinctive golden hue and subtle earthy perfume. The addition of slivered almonds during cooking introduces gentle nutty notes and slight texture contrast.
The pudding is served in small bowls and topped with ground cinnamon, slivered pistachios and almonds, and edible rosebuds for a traditional decorative touch that highlights Persian culinary aesthetics. The dish’s flavor is gently sweet with layers of aromatic complexity from rosewater and saffron, and a comforting creamy quality from the butter and well-cooked rice.
Sholeh Zard is versatile in serving temperature, enjoyed warm or cold, fitting various preferences. Leftovers should be refrigerated and are best consumed within four days. Vegan adaptations are possible by substituting butter with a plant-based alternative. Other sweeteners are not recommended as they alter the classic taste and consistency.
Ingredients
- 1/2 tsp saffron ground
- 1 cup short grain rice such as jasmine
- 1 1/2 cup granulated sugar
- 1/4 cup rosewater
- 4 tbsp butter unsalted
- 1/2 cup almonds slivered
Toppings
- cinnamon
- pistachios slivered
- almonds slivered
- rosebuds edible
Instructions
- Sprinkle the ground saffron over 3 cubes of ice and let it melt at room temperature. This will be your bloomed saffron .
- Rinse the rice a few times until the water runs clean. Then place it in a large pot and add 8 cups of water. Turn the heat to medium high and bring it to a simmer. Cover and cook on medium for 45 minutes to 1 hour until the rice falls apart and is mushy. The consistency at this point is thicker than soup.
- Add in the sugar and cook for 20 more minutes on medium for the sugar to dissolve completely. The consistency is going to be smoother.
- Add the unsalted butter and rosewater. Cook for 10 more minutes.
- Add the bloomed saffron and slivered almonds. Cook for another 10 minutes. Turn the heat off.
- Fill serving bowls with sholeh zard and top with cinnamon, slivered pistachios and almonds as well as the edible rosebuds. The dessert will thicken as it cools.
Notes
- Sholeh Zard can be served warm, at room temperature, or chilled depending on preference.
- Store leftovers covered in the refrigerator for up to four days to maintain freshness.
- Use vegan butter to make a dairy-free version while maintaining the pudding's texture.
- Substituting other sweeteners like brown sugar or stevia is not recommended as it affects taste and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 78g | 26% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 2mg | 0% |
| Potassium | 95mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 50g | 100% |
| Vitamin A | 233IU | 5% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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