Iranian Saffron Rice Pudding Sholeh Zard Dairy Free Glu
Indulge your senses with Iranian Saffron Rice Pudding, or Sholeh Zard, a luscious and aromatic dessert that’s both dairy-free and gluten-free. This traditional Persian treat is crafted from tender basmati rice, infused with the rich golden hue of saffron, and delicately flavored with rose water and cardamom. Slivered almonds add a subtle crunch, while garnishes of cinnamon and ground pistachios provide a stunning finish. The slow-simmered cooking technique ensures a creamy, pudding-like texture that melts wonderfully on the palate. Perfect as a light, elegant dessert for gatherings or a decadent treat for yourself, Sholeh Zard offers a beautiful balance of sweet and floral notes. Serve this vibrant, nutrient-packed dessert chilled or at room temperature for a show-stopping finale to any meal!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 8 cups Water
- 1.5 cups Granulated sugar
- 0.25 cup Rose water
- 0.25 teaspoon Saffron threads
- 2 tablespoons Hot water (for saffron)
- 0.33 cup Slivered almonds
- 0.25 teaspoon Ground cardamom
- to taste Cinnamon (for garnish)
- to taste Ground pistachios (for garnish)
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
In a large pot, combine the rinsed rice and 8 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 40-45 minutes, stirring occasionally, until the rice is fully cooked and the mixture has thickened.
While the rice is cooking, grind the saffron threads into a powder using a mortar and pestle. Dissolve the powdered saffron in 2 tablespoons of hot water and set aside.
Once the rice is fully cooked and soft, add the sugar to the pot. Stir continuously until the sugar dissolves completely.
Add the saffron water, rose water, ground cardamom, and slivered almonds to the pot. Stir to combine all ingredients evenly.
Continue to cook the mixture over low heat, stirring often to prevent the pudding from sticking to the bottom of the pot. Cook for an additional 30-40 minutes, or until the pudding achieves a thick, creamy consistency.
Remove the pot from heat and let it cool slightly. Pour the pudding into individual serving bowls or a large dish.
Allow the Sholeh Zard to cool completely to set. Garnish with cinnamon and ground pistachios before serving.
Serve at room temperature or chilled and enjoy this fragrant dessert.
Nutrition Facts
Calories |
1801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 60 mg | 3% | |
| Total Carbohydrate | 369.2 g | 134% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 303.7 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 701 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
