Persian Sholeh Zard

Sholeh zard is a classic Persian saffron rice pudding with a soft, spoonable texture and a perfume of rosewater and cardamom. It is naturally dairy-free and traditionally served in small bowls for celebrations and family gatherings.

Cook the rice slowly until it begins to dissolve, then add sugar, saffron, rosewater, and cardamom near the end so their aromas stay clear.

Do not wait for the pudding to look fully set in the pot; it firms as it cools.

Serving Suggestions

Serve chilled or at room temperature with cinnamon decoration and strong black tea.

Recipe Notes

Refrigerate for up to four days. Stir in a spoonful of water if it becomes too firm.

Persian Sholeh Zard

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Silky Persian saffron rice pudding scented with rosewater, cardamom, and cinnamon.

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Prep Time 10 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Dessert

Cuisine: Persian

Calories: 285

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

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Rice Pudding

• 1 cup short-grain white rice rinsed until the water runs mostly clear
• 6 cups water
• 1 1/4 cups granulated sugar
• 1/2 tsp saffron threads crushed and steeped in 2 tbsp hot water
• 1/4 cup rosewater
• 1 tsp ground cardamom
• 1 whole cinnamon stick
• 1/4 tsp fine sea salt

Decoration

• 1 tsp ground cinnamon for a simple finish
• 1 pinch saffron threads optional garnish

Equipment

• Heavy saucepan
• Fine-mesh strainer
• Wooden spoon
• Small serving bowls

Method

 

Cook the Rice:

1. Combine the rinsed rice, water, salt, and cinnamon stick in a heavy saucepan. Bring to a boil, then reduce the heat and simmer uncovered for 45 minutes, stirring occasionally, until the grains are very soft and beginning to break down.

Sweeten and Scent:

1. Stir in the sugar and cook for 10 minutes, stirring more often as the pudding thickens.
2. Add the saffron water, rosewater, and cardamom. Cook for 5 minutes more, then remove the cinnamon stick.

Cool and Serve:

1. Spoon the pudding into small bowls. Cool to room temperature, then chill for at least 2 hours or serve slightly warm. Decorate simply with cinnamon and saffron threads.

Nutrition

Calories: 285kcalCarbohydrates: 68gProtein: 3gSodium: 105mgFiber: 1gSugar: 42g

Notes

• The pudding thickens considerably as it cools; stop cooking while it is still spoonable.
• For a smoother texture, stir firmly for the final few minutes to break down more of the rice.