Sholeh ZardPersian Saffron Rice Pudding

Name: Sholeh Zard (Persian Saffron Rice Pudding)
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Iran
Ingredients: 200 g Basmati Rice (rinsed); 180 g White Sugar; 30 ml Rose Water; 300 mg Saffron Threads (crushed); 2 g Cardamom Powder; 30 g Unsalted Butter; 60 ml Water (hot); 1740 ml Water; 2 g Cinnamon Powder; 40 g Pistachio Nuts (roughly chopped); 40 g Almonds (roughly chopped)

Sholeh zard is an Iranian saffron rice pudding scented with rose water and cardamom and garnished with cinnamon and nuts.

Prep

15m

Cook

1h 30m

Serves

Estimated

Nutrition

Per serving

528kcal

Calories

Protein

16g

Fat

91g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Pudding

200g
Basmati Rice (rinsed)
180g
White Sugar
30ml
Rose Water

Saffron

300mg
Saffron Threads (crushed)

Pudding

2g
Cardamom Powder
30g
Unsalted Butter

Saffron

60ml
Water (hot)

Pudding

1.74l
Water

Topping

2g
Cinnamon Powder
40g
Pistachio Nuts (roughly chopped)
40g
Almonds (roughly chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Steep the saffron threads in the hot water until deeply coloured.
02
Bring the water to a boil in a heavy pot. Add the basmati rice and cook at a gentle simmer, stirring often, until the grains soften and begin to break down.
03
Stir in the saffron infusion and white sugar and continue cooking gently, stirring frequently, until the pudding thickens and turns glossy.
04
Stir in the cardamom powder, unsalted butter, and rose water and cook briefly until smooth and fragrant.
05
Pour into serving bowls and let cool. Refrigerate at 4°C (39°F) if serving cold.
06
Add the cinnamon powder, pistachio nuts, and almonds just before serving.

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