Sholeh Zard (Persian Saffron Rice Pudding)
Local name: شله زرد
In short: A thick, golden pudding of rice simmered with sugar, saffron, butter and rose water, decorated with cinnamon, almonds and pistachios. It takes about 1 h 55 min in total and makes 8 servings.
- Prep
- 15 min
- Cook
- 1 h 40 min
- Resting
- 2 h 30 min
- Total
- 1 h 55 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 315 kcal
Sholeh zard is the saffron rice pudding that Iranians make in large batches for Ramadan, for celebrations and for sharing with neighbors. Rice is cooked until it dissolves, then sweetened and scented with saffron, rose water and cardamom. Once chilled it sets into a smooth, spoonable pudding with a golden color. The cook decorates the top with cinnamon patterns, almonds and pistachios, so it looks as good as it tastes.
Instructions
- Put the rice and water in a heavy pot and bring to a boil. Reduce the heat, partly cover and simmer for 45 to 60 minutes, stirring now and then, until the rice is falling apart and the mixture is a thick porridge.
- Beat the rice hard with a wooden spoon for 3 to 4 minutes, pressing the grains against the side of the pot to break them down.
- Stir in the sugar and cook over low heat for 15 minutes, stirring often. Add the saffron water, butter and cardamom and cook for 15 minutes more, until a spoon drawn through leaves a clear trail.
- Stir in the rose water and take the pot off the heat.
- Spoon the pudding into a shallow serving dish or individual bowls and smooth the tops. Cool for 30 minutes, then chill for at least 2 hours, until set.
- Decorate with lines or patterns of cinnamon and scatter the almonds and pistachios over the top. Serve cold or at room temperature.
Tips
- Stir often as the pudding thickens, since it catches on the bottom easily. A heavy pot and low heat help, and a splash of hot water loosens it if it thickens too fast.
- Saffron releases its color best when ground with a pinch of sugar and steeped in hot water for 15 minutes. For a vegan pudding, replace the butter with 3 tbsp neutral oil.
Questions and answers
Can I make sholeh zard ahead of time?
Yes, it needs to be made ahead, since it takes 2 hours to set. It keeps for 4 days, covered, in the fridge.
Why is my sholeh zard not setting?
It probably needs more cooking. Keep simmering and stirring until a spoon drawn through it leaves a clear trail, and remember that it sets further as it cools.
Can I use less sugar?
You can cut the sugar to 200 g (1 cup), but the pudding will be less firm and glossy. Add it in stages and taste as you go.
How long does it take to make Sholeh Zard (Persian Saffron Rice Pudding)?
About 1 h 55 min in total: 15 min of preparation and 1 h 40 min of cooking.
How many calories are in Sholeh Zard (Persian Saffron Rice Pudding)?
About 315 kcal per serving, with 3 g of protein, 58 g of carbohydrates and 8 g of fat. These values are estimates.
Nutrition per serving
| Calories | 315 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 58 g |
| Fat | 8 g |
| Fiber | 1 g |
| Sugar | 38 g |
| Sodium | 60 mg |
Estimated values, calculated from the ingredients.
