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Persian sholeh zard saffron rice pudding in a shallow ceramic dish with cinnamon decoration and a few saffron threads.

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
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Persian
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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.