Persian
Sholeh Zard
Sholeh zard is a saffron-scented Persian rice pudding made with water, sugar, rosewater, and almonds rather than milk. It is cooked slowly until the rice blooms into a soft golden pudding, then finished with cinnamon and nuts.
Watch it madeLifeStyle By Sana · 4:18
Ingredients
- Persian or other short-grain rice1/2 cup
- Water, plus more for soaking3 1/2 cups
- Granulated sugar2/3 cup
- Saffron threads, finely ground1/4 tsp
- Boiling water for blooming saffron2 tbsp
- Unsalted butter2 tbsp
- Rosewater2 tbsp
- Ground cardamom1/8 tsp
- Slivered almonds2 tbsp
- Ground cinnamon, for decorating1 tsp
- Chopped pistachios or extra slivered almonds, for garnish1 tbsp
Method
- Rinse the rice gently several times until the water is mostly clear, then soak it in fresh water for 2 hours.
- Drain the soaked rice and place it in a medium saucepan with 3 1/2 cups water.
- Bring to a boil over medium-high heat, skimming off any foam from the surface.
- Reduce the heat to low and simmer uncovered for 35 to 45 minutes, stirring occasionally, until the grains are very soft, split, and beginning to dissolve into the water.
- Bloom the ground saffron by stirring it with 2 tablespoons boiling water and letting it steep for 5 minutes.
- When the rice is fully softened, stir in the sugar and continue cooking gently for 10 minutes, stirring often so the pudding does not catch on the bottom.
- Add the bloomed saffron, butter, rosewater, cardamom, and slivered almonds, then cook for 10 to 15 minutes more until glossy, thick, and pourable.
- Taste the texture; the pudding should be soft and loose, as it will thicken as it cools, so add a splash of hot water if it becomes too stiff.
- Spoon the sholeh zard into two shallow serving bowls while warm.
- Let it cool to room temperature, then decorate the surface with cinnamon, pistachios, and almonds before serving.
Common questions
Can I substitute basmati or jasmine rice for short-grain rice in Sholeh Zard?
Short-grain rice gives the creamiest, most traditional texture. Basmati can work in a pinch, but it stays more separate and less pudding-like. If using jasmine, expect a softer aroma but still a looser, less silky result.
How long does Sholeh Zard take from start to finish?
Plan on about 2 to 2 1/2 hours total, including 2 hours of soaking. The active cooking time is usually 55 to 75 minutes, depending on how quickly the rice breaks down and how thick you want it.
What are the most common mistakes when making Sholeh Zard?
The biggest mistakes are not soaking the rice, cooking it over too high a heat, and adding sugar too early. Sugar can slow softening, and high heat makes the pudding stick or scorch before it becomes creamy.
How should I store Sholeh Zard, and can I make it ahead?
Yes, it keeps well. Cool it completely, cover, and refrigerate for up to 4 days. It thickens as it sits, so loosen with a splash of warm water before serving if needed. Garnish right before serving.
How is Sholeh Zard usually served, and what toppings work best?
Serve it chilled or at cool room temperature in small bowls or glasses. Classic toppings are a dusting of cinnamon, slivered almonds, and pistachios. You can also add extra rosewater fragrance just before serving.