Teresa's Recipes
Sholeh Zard
Sholeh Zard, a stunning golden Persian saffron rice pudding, is a delightful delicacy to awaken your senses. Its vibrant aromatic fusion of saffron, rosewater, and cardamom alongside the nutty crunch of almonds and pistachios, make it a true culinary gem from the heart of Persia. Traditionally prepared during special occasions and often served in a beautiful bowl garnished with cinnamon and nuts, it's a dish that carries a rich history and royal legacy.
Ingredients
- 1 cup, washed and soaked Basmati rice
- 4 cups, for cooking rice Water
- 1 cup Sugar
- 1/2 teaspoon, dissolved in 2 tablespoons of hot water Saffron threads
- 1/2 cup Rosewater
- 1/2 teaspoon Ground cardamom
- 1/2 teaspoon, plus more for garnish Ground cinnamon
- 1/4 cup, for garnish Slivered almonds
- 1/4 cup, chopped, for garnish Pistachios
Dietary Notes
- Servings: 4-6
- Dish Type: Dessert
- Prep Time: 1 hour 10 minutes
- Cook Time: 40 minutes
- Calories: 350
- Fat: 8g
- Carbs: 67g
- Protein: 4g
- Sodium: 10mg
- Sugar: 45g
Instructions
- Rinse the basmati rice thoroughly under running water until the water runs clear. Soak the rice in water for 1 hour, then drain.
- In a large pot, add the soaked rice and 4 cups of water. Bring to a boil, then reduce heat and simmer until the rice becomes soft and mushy.
- In a separate bowl, dissolve the saffron threads in 2 tablespoons of hot water to extract the color and aroma.
- Add the sugar, dissolved saffron, rosewater, ground cinnamon, and ground cardamom to the cooked rice. Stir well to combine.
- Continue to cook the rice mixture over low heat for about 30 minutes, stirring occasionally, until it thickens to a pudding-like consistency.
- Pour the Sholeh Zard into individual serving bowls and allow it to cool to room temperature.
- Garnish each bowl with slivered almonds, chopped pistachios, and a sprinkle of ground cinnamon.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld together. Serve chilled and enjoy!
Tips
- You can adjust the amount of sugar as per your taste.
- Traditionally, designs are made with cinnamon on top of the pudding. You may try it for a more authentic presentation.
- You can also add a few strands of saffron on top for garnish.