Sholeh Zard Recipe - Persian Saffron Rice Pudding

Shaheen Ali

October 11, 2018

2302 Ratings

Time:Prep: 10 M|Cook: 20 M|Total: 30 M

Makes:4 Servings

Meal:Dessert

Cuisine:Middle Eastern

Sholeh Zard is a Persian Saffron Rice Pudding which the welcome aroma of rose water and cinnamon with the goodness of Almonds and richness of Saffron.

Among the few authentic Persian desserts, Sholeh Zard is the classic one! The name Sholeh Zard literally means 'Wobbly Yellow'. Made with long grain basmati rice, the dessert is undoubtedly a sinful indulgence. Truly aromatic and gives a royal taste to your palate with Sholeh Zard. The color, texture and the aromatic flavor makes it different from any other rice pudding.

Serve the Sholeh Zard Recipe | Persian Saffron Rice Pudding for dessert after weekend dinner of Khoresht Fesenjan Recipe and Modur Pulao.

Here are a few more Middle East recipes to try :

Sholeh Zard is a Persian Saffron Rice Pudding which the welcome aroma of rose water and cinnamon with the goodness of Almonds and richness of Saffron.

Serve the Sholeh Zard Recipe | Persian Saffron Rice Pudding for dessert after weekend dinner of Khoresht Fesenjan Recipe and Modur Pulao.

Here are a few more Middle East recipes to try :

Ingredients

For Garnishing:

1 1/2 Basmati rice

8 Water

Salt, to taste

3 Icing Sugar

1/4 Ghee

1/4 Saffron strands

2 Water, (or milk)

4 Almond Meal (Badam Powder)

1 Cardamom Powder (Elaichi)

1/4 Rose water

4 Whole Almonds (Badam), chopped

2 Pistachios, chopped (optional)

2 Cinnamon Powder (Dalchini)

Instructions for Sholeh Zard Recipe - Persian Saffron Rice Pudding

To begin preparing the Sholeh Zard Recipe, wash rice in running water to remove starch and grit out. Repeat 2-3 times till you get clear water. Strain the rice in a rice strainer and keep aside.

In a deep kadai, heat water. Add rice into it and bring it to boil, removing the white froth.

Now simmer the gas flame, cover the lid and allow the rice to cook for about 15 mins or until soft.

While the rice is cooking combine saffron and hot milk/water in a small bowl and keep aside.

After the rice is cooked add sugar and stir constantly for about 10-15 minutes.

As soon as the rice turns sticky add saffron, ground almond, cardamom powder, rose water and unsalted butter or ghee.

Combine well. Cover the lid and simmer on low heat for 45 minutes, stirring occasionally until the mixture has thickened to a pudding consistency.

Chill the saffron rice pudding in the refrigerator until set for almost 2 hours.

Serve the Sholeh Zard Recipe | Persian Saffron Rice Pudding for dessert after weekend dinner of Khoresht Fesenjan Recipe and Modur Pulao.