🌼 Sholeh Zard (Persian Saffron Rice Pudding)

Sholeh Zard is a traditional Persian dessert known for its golden color, fragrant saffron aroma, and creamy texture. It’s perfect for festive occasions, family gatherings, or simply as a comforting treat.

Ingredients:

2 cups broken rice

3 ½ cups sugar

100 g slivered almonds (soaked in rose water)

2 tablespoons brewed saffron (use 1 tbsp first, the rest later)

1 cup rose water

½ teaspoon salt

100 g unsalted butter

2 or 3 cardamom pods

Garnish:

1 tablespoon ground cinnamon

2 tablespoons slivered pistachios

2 tablespoons slivered almonds

Instructions:

1. Soak and rinse the rice: Wash the broken rice until the water runs clear. Soak it overnight with 8 cups of water.

2. Cook the rice: In a large pot, place the soaked rice with its water. Bring to a gentle boil over medium heat, stirring occasionally. Once boiling, reduce the heat to low, partially cover, and simmer for 2–3 hours. Stir occasionally but gently—avoid overmixing. If the water evaporates, add boiling water as needed until the rice is soft and creamy.

3. First flavoring: When the rice starts to thicken, add 1 tablespoon of brewed saffron, salt, and rose water. Stir gently.

4. Sweeten and enrich: Once the rice is fully broken down, gradually add sugar. Stir continuously to prevent sticking. Then add the remaining saffron, cardamom and butter. Continue cooking gently for another 20–30 minutes until the pudding is creamy and smooth.

5. Add almonds: Stir in the slivered almonds soaked in rose water. Mix gently.

6. Check consistency: The pudding should be thick and creamy. If it seems watery, uncover and cook a bit longer. Remember, it will firm up slightly as it cools.

7. Serve and garnish: Spoon the Sholeh Zard into individual serving dishes. Decorate with ground cinnamon, slivered pistachios, and almonds in decorative patterns.

8. Optional chilling: Chill in the refrigerator for a few hours before serving for a firmer texture and enhanced flavor.

Tips for Perfect Sholeh Zard:

Use brewed saffron for a rich color and aroma.

Cook slowly on low heat to achieve a creamy texture.

Add rose petals or extra rose water just before serving for a fragrant touch.

Be patient—slow cooking ensures the rice fully breaks down and releases natural starch for a silky pudding.