Sholeh Zard (Saffron Rice Pudding)
A fragrant, amber‑coloured rice pudding scented with saffron and rose water, studded with pistachios and cinnamon – a classic Persian finish to any meal.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Rinse the rice until the water runs clear, then combine with water in a saucepan and bring to a boil; reduce heat and simmer, stirring occasionally, until the rice is very soft, about 20 minutes.
-
Step 2 of 5
Add the milk and sugar, stirring until the sugar dissolves; continue to simmer gently, uncovered, for another 15 minutes until the mixture thickens and turns a deep golden hue.
-
Step 3 of 5
Stir in the dissolved saffron, rose water, cardamom and half the cinnamon; cook for 2 more minutes, then remove from heat and let the pudding cool slightly.
-
Step 4 of 5
Transfer the pudding into a shallow serving dish, smooth the surface, and sprinkle the remaining cinnamon and toasted pistachios evenly on top.
-
Step 5 of 5
Allow the sholeh zard to set at room temperature, then chill for at least 30 minutes before serving.
Notes from the kitchen
If short‑grain rice is unavailable, use a medium‑grain variety; the pudding will be slightly less creamy. Store leftovers in the fridge for up to 3 days, covered.
Liked this recipe? Get one like it every week.
New recipes, seasonal ideas and kitchen tips in one short e-mail a week.
Reviews
No reviews yet. Be the first to tell us how it went.
