Sholeh Zard, A Creamy Saffron Persian Rice Pudding

Shawn Gavin March 13, 2021

Saffron Rice Pudding 

Ever hear of Sholeh Zard?  Most people have not, but for those of you who don't know, it is a saffron based rice pudding traditionally made throughout the Persian empire dating back hundreds of years. The word Sholeh Zard is actually farsi for yellow rice. In the most traditional recipes it is made with saffron, basmati rice, sugar, cardamom, rosewater, etc. Eaten mostly at special occasions, such as birthdays, new years, and even weddings, this dessert can now be enjoyed for many reasons far beyond its traditional uses. Buying saffron online has never been easier. Finding the right recipes to use your saffron is just as easy. Some great ideas are available right here at Slofoodgroup. We hope you enjoy this recipe and share it with others. Like, comment, subscribe, but most of all enjoy. 

 

Persian Rice Pudding with Saffron

Ingredients 

For brewing the saffron:
  • A generous pinch of saffron, about 1 tbsp
  • 3 tbsp warm water
  • 1 ice cube
For the saffron rice pudding:
  • ½ cup jasmine rice
  • 3 cups water
  • 1 cup granulated sugar
  • Brewed saffron
  • 2 tbsp rose water
  • ¼ tsp ground cardamom
  • ¼ tsp ground cinnamon
  • 1 tbsp butter
  • 1 tbsp sliced pistachios + for garnish
  • 1 tbsp slivered almonds + for garnish
  • Dried rose buds, to garnish 

Procedure

  1. Place a generous pinch of saffron stigmas to a mortar and grind it to a fine powder with the pestle.
  2. Transfer the ground saffron to a small glass and pour warm water and drop 1 ice cube. Close the glass and leave it aside to use it later.
  3. Wash and rinse the rice and soak for an hour in a medium bowl.
  4. Add the soaked rice to a heavy bottom pan and add water. Once the water reaches boiling, lower the flame and close with the lid. Cook until the water added is completely absorbed (16-20 minutes) by the rice.
  5. Stir in the sugar and cook for 5 minutes. Add the brewed saffron and cook further.
  6. Add the rose water, ground cardamom, ground cinnamon and butter. Cook for 5 more minutes.
  7. Finally add the chopped nuts and remove the pan from heat.
  8. Garnish the rice pudding with nuts and dried rose buds and serve warm or chill.




Slofoodgroup

Author


Leave a comment

Comments will be approved before showing up.


Also in Classic Kitchen Secrets and Culinary Inspiration

Morel Mushroom and Asparagus Mini Quiche

by Slofoodgroup April 11, 2021

Every wonder what to make with those delicious dried morels sitting in your pantry?  Check out this video for fun and easy idea just how good your morels can be

View full article →

Red Velvet Cupcakes with Vanilla Bean Cream Cheese Frosting

by Slofoodgroup April 04, 2021 1 Comment

Learn how we make Red Velvet cupcakes with a silky smooth Madagascar vanilla bean cream cheese frosting and garnished with edible gold flakes.

View full article →

Flakey Sea Salt Chocolate Chip Cookies

by Slofoodgroup March 05, 2021

Classic Chocolate chip cookies finished with flakey sea salt. Pass the pistachio milk please.

View full article →