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Sholeh Zard – Persian Saffron Rice Pudding

Sholeh Zard – Persian Saffron Rice Pudding

Course Dessert, persian dessert
Cuisine persian cuisine, Persian Food
Keyword Sholeh Zard – Persian Saffron Rice Pudding
Servings 4 people
Author Labsalliebe

Ingredients

INGREDIENTS FOR SHOLEH ZARD

  • 250 g basmati rice
  • 1 tsp saffron
  • 50 g almond slivers
  • 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

Instructions

PREPARATION SHOLEH ZARD

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

  2. Make sure you give the rice a good wash.

  3. 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.

  4. After about 15 minutes, add half the saffron and the almonds.

  5. Add the sugar gradually, stirring all the time.

  6. Then just add the rest of the saffron, butter or sunflower oil.

  7. If there’s no water left, just add up to 75ml.

  8. 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.

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

  10. Next, pour the Sholeh Zard into different bowls and leave it to cool. D

  11. on’t add the decorations until it’s cooled completely. I’d definitely recommend adding cinnamon to the Sholeh Zard.

Recipe Notes

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.