Are you still on the hunt for the perfect dessert to top off your Christmas dinner? One that will wow your guests and is so simple to cook? If you’re looking for something special for your Christmas dinner, I’d highly recommend Sholeh Zard – Persian Saffron Rice Pudding. This Persian dessert will bring a magical atmosphere to your festive table with its golden yellow color and wonderful aroma. The name alone is poetic: sholeh means flame, zard means yellow – that means yellow flame. And that’s what it looks like when the bright saffron rice pudding is in a bowl. Can you see the flames dancing?

SHOLEH ZARD – PERSIAN SAFFRON RICE PUDDING

Imagine this: velvety basmati rice infused with vibrant saffron, enriched with fragrant rosewater, sprinkled with crunchy slivered almonds, and topped with pistachios and cinnamon. The taste? An unparalleled harmony of sweetness, warmth, and delicate spices dancing on your palate.

I’m instantly transported back to my childhood in Iran: no celebration was ever complete without Sholeh Zard. This dessert warms up the heart and enchants the eyes. And the best part? It’s gluten-free and – if you substitute butter with sunflower oil – even vegan, dairy-free, making it perfect for people with allergies or vegetarians. While traditionally prepared very sweet in Persia, I’ve adjusted the recipe with less sugar, and I think it tastes divine.

SHOLEH ZARD AS A CHRISTMAS DESSERT

Whether you’re a seasoned host or a kitchen beginner, Sholeh Zard is the perfect dessert for a stress-free holiday celebration. It can be prepared 2–3 days in advance and stored in the fridge, giving you more time to relax and enjoy the company of your loved ones on the big day.

Serving Tips:

Sholeh Zard can be served warm or cold, depending on your preference. If you’d like to serve it warm, reheat it gently in a water bath. For a chilled version, take it out of the fridge about 20 minutes before serving to let the flavors fully develop.

Pro Tip: Decorate your Sholeh Zard right before serving to keep the toppings fresh and visually stunning. It’s the little touches that make all the difference!

SHOLEH ZARD FOR SPECIAL OCCASIONS

You might be surprised to hear that Sholeh Zard has a history spanning over 4,000 years. This divine dessert was already made by the ancient Zoroastrians for special occasions like the Tirgan rain festival. Even today, Sholeh Zard is a much-loved ingredient in Persian cuisine and is served at celebrations of all kinds. It’s a sweet reminder of the past, combining tradition with a delicious flavor.

One such occasion is Shabe Yalda, the longest and darkest night of the year, which is celebrated on 20 December. This winter solstice festival is all about light, hope, and togetherness, which makes it the ideal setting for a dessert like Sholeh Zard.

But it’s not just Yalda. Sholeh Zard is also a big deal during Norooz, the Persian New Year, the holy month of Ramadan, and even to celebrate the birth of a child. One of the most heartwarming traditions surrounding this dish is Nazri. For this custom, Sholeh Zard is cooked in large quantities and shared with those in need – an act of kindness and gratitude that shows just how deeply this dish is rooted in Persian culture.

SHOLEH ZARD AN EYE-CATCHER ON YOUR FESTIVE TABLE

As we all know, you eat with your eyes – and Sholeh Zard gives you the chance to get really creative. With just a few simple tricks and a little attention to detail, you can make your Sholeh Zard look like a work of art. You don’t need much – just a few flaked almonds, pistachio and almond slivers and a little cinnamon. They go well with the sweet dessert, you can eat them, they look good in the dish and they make the Sholeh Zard look more interesting. My decorating ideas are simple and easy enough for beginners.

Tips for decorating:

• Add a little cinnamon in fine lines or patterns to the surface.
• You can use sliced almonds or slivered pistachios to create small floral patterns.
• If you like, you can use a stencil to create Persian lettering such as ‘Noushe Jan’ (Bon Appetit), love, names, paisley or floral ornaments.
• In Iran, Sholeh Zard is often decorated with messages and calligraphy – it’s a wonderful tradition that’s easy to pick up. The possibilities are endless!

INGREDIENTS FOR SHOLEH ZARD

250 g basmati rice

1 tsp saffron

50 g almond, slivered

150 g sugar

50 g butter (or sunflower oil)

80 ml rose water

INGREDIENTS FOR DECORATION

2 tbsp cinnamon

3 tbsp almonds, slivered

1 tbsp pistachios, slivered

PREPARATION SHOLEH ZARD

Start by grinding the saffron with a little sugar in a mortar.

Make sure you give the rice a good wash. Bring the rice to the boil with 1.5 litres of water. As soon as the rice starts to boil, remove any foam that rises to the surface. Turn down the heat to a very low setting.

After about 15 minutes, add half the saffron and the almonds. Add the sugar gradually, stirring all the time. Then just add the rest of the saffron, butter or sunflower oil. If there’s no water left, just add up to 75ml.

Now, just stir in the rose water. Pop the lid on the pan and let it simmer for 45 minutes, or until the rice is almost falling apart.

Take the lid off for the last 20 minutes, just to let the moisture escape.

Next, pour the Sholeh Zard into different bowls and leave it to cool. Don’t add the decorations until it’s cooled completely. I’d definitely recommend adding cinnamon to the Sholeh Zard.

Just a heads-up: It’s best to prepare the rice pudding a day in advance and put it in the fridge overnight. It should keep for a few days if you chill it.

BEFARMAYID!

Susan

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Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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