Sholeh Zard Persian Saffron Rice Pudding
Sholeh zard is a Persian saffron rice pudding with exquisite flavors. Saffron and rosewater make this rice pudding extra special, whether served warm or cold.
Servings: 6 servings
Calories: 431kcal
Ingredients
- ½ tsp ground saffron
- 1 cup short grain rice such as jasmine
- 1 ½ cup granulated sugar
- ¼ cup rosewater
- 4 tbsp unsalted butter
- ½ cup slivered almonds
Toppings
- Cinnamon
- Slivered pistachios
- Slivered almonds
- Edible rosebuds
Instructions
- Sprinkle the ground saffron over 3 cubes of ice and let it melt at room temperature. This will be your bloomed saffron .
- Rinse the rice a few times until the water runs clean. Then place it in a large pot and add 8 cups of water. Turn the heat to medium high and bring it to a simmer. Cover and cook on medium for 45 minutes to 1 hour until the rice falls apart and is mushy. The consistency at this point is thicker than soup.
- Add in the sugar and cook for 20 more minutes on medium for the sugar to dissolve completely. The consistency is going to be smoother.
- Add the unsalted butter and rosewater. Cook for 10 more minutes.
- Add the bloomed saffron and slivered almonds. Cook for another 10 minutes. Turn the heat off.
- Fill serving bowls with sholeh zard and top with cinnamon, slivered pistachios and almonds as well as the edible rosebuds. The dessert will thicken as it cools.
Video
Notes
- You can serve sholeh zard warm, at room temperature or cold.
- Store the leftovers in an airtight container and refrigerate for up to 4 days.
- Other sweeteners including brown sugar or stevia cannot be used in this recipe.
- You can make vegan sholeh zard by using vegan butter instead of regular one.
Nutrition
Calories: 431kcal | Carbohydrates: 78g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 2mg | Potassium: 95mg | Fiber: 2g | Sugar: 50g | Vitamin A: 233IU | Vitamin C: 0.01mg | Calcium: 28mg | Iron: 2mg