Sholeh Zard Saffron Rice Pudding
Indulge in the rich and aromatic world of Persian cuisine with Sholeh Zard, a creamy saffron rice pudding that promises a heavenly balance of sweetness and spice. This traditional dessert, infused with vibrant saffron, floral rosewater, and the warm embrace of cardamom, boasts a silky texture that melts in your mouth. Slivered almonds and a hint of butter elevate its decadence, while a garnish of chopped pistachios, cinnamon, and optional rose petals adds elegance and flair. Perfectly comforting yet uniquely exotic, Sholeh Zard is a stunning centerpiece for festive gatherings or a luxurious treat to savor any time. Whether served chilled or at room temperature, this gluten-free delight is a celebration of flavor and tradition.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 8 cups Water
- 2 cups Granulated sugar
- 2 tablespoons Unsalted butter
- 0.25 teaspoon Saffron threads
- 0.25 cup Rosewater
- 0.5 teaspoon Ground cardamom
- 0.25 cup Slivered almonds
- 1 teaspoon Ground cinnamon
- 2 tablespoons Pistachios (chopped)
- 2 tablespoons Rose petals (optional, for garnish)
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch.
In a large pot, bring 8 cups of water to a boil over medium-high heat. Add the rinsed rice and reduce the heat to medium. Cook the rice uncovered for about 30 minutes, stirring occasionally, until it becomes very soft and starts to break apart.
While the rice cooks, grind the saffron threads into a fine powder using a mortar and pestle. Dissolve the saffron powder in 2 tablespoons of warm water and set it aside.
Once the rice has softened, add the sugar to the pot and stir well to combine. Continue cooking for another 10 minutes, stirring frequently, until the sugar is dissolved.
Add the unsalted butter, dissolved saffron, rosewater, and ground cardamom to the pot. Stir thoroughly to mix the flavors. Cook for another 20 minutes over low heat, stirring often to prevent sticking, until the pudding thickens to a creamy consistency.
Once thickened, stir in the slivered almonds and remove the pot from heat.
Spoon the rice pudding into serving bowls or a large serving dish. Smooth the surface with the back of a spoon.
Sprinkle ground cinnamon over the top for decoration. Garnish with chopped pistachios and optional rose petals for an elegant presentation.
Allow the sholeh zard to cool to room temperature, then refrigerate for at least 2 hours to set before serving.
Nutrition Facts
Calories |
2072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 61 mg | 3% | |
| Total Carbohydrate | 465.8 g | 169% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 402.7 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 538 mg | 11% | |
*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.
