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Desserts

Sholeh Zard (Saffron Rice Pudding)

★ ★ ★ ★ ★ (0)
10 min
Prep
1 hr
Cook
6
Servings

Ingredients

  • 200 g (1 cup) rice, rinsed
  • 1.5 L (6 cups) water
  • 300 g (1.5 cups) sugar
  • 1 tsp ground saffron, bloomed in 60 ml (4 tbsp) hot water
  • 60 g (4 tbsp) butter
  • 1 tsp ground cinnamon
  • 2 tbsp rosewater
  • Slivered almonds and pistachios, to garnish

Method

  1. Combine the rice and water in a saucepan and bring to a boil, then reduce heat and simmer gently, stirring occasionally, for 30-35 minutes until the rice is very soft and beginning to break down.
  2. Stir in the sugar and continue simmering for 15 minutes, stirring frequently to prevent sticking.
  3. Add the saffron water and butter, and cook for a further 10 minutes until the mixture is thick and glossy.
  4. Stir in the rosewater and remove from heat.
  5. Pour into a serving dish or individual bowls and smooth the top.
  6. While still warm, decorate the surface with a design using ground cinnamon and slivered almonds or pistachios; chill before serving.

Introduction: A fragrant saffron rice pudding traditionally made as a votive offering (nazri) at religious and family gatherings, sholeh zard is distributed to neighbours and the community as an act of charity and gratitude.

Cultural Background: A fragrant saffron rice pudding traditionally made as a votive offering (nazri) at religious and family gatherings, sholeh zard is distributed to neighbours and the community as an act of charity and gratitude. Its golden colour, from generous saffron, symbolises light and blessing.

Tips: Stir frequently, especially in the final stages, to prevent the pudding from catching on the bottom of the pan. Traditional decoration often forms patterns or words in cinnamon on the surface — a customary artistic touch.

Variations: Some versions add a few drops of orange blossom water alongside or instead of rosewater. A lighter version reduces sugar for a less sweet, more saffron-forward pudding. Vegetarian as written; a vegan version substitutes plant-based butter.

Storage: Refrigerate in an airtight container for up to 5 days.

Reheating: Best served cold or at room temperature; if reheating, warm gently on the stovetop with a splash of water, stirring constantly.

FAQs:

Q: Why is this dish often given away rather than kept?

A: It is traditionally prepared as a nazri, a votive offering shared with others as an act of gratitude or charity.

Q: Can I use a rice cooker?

A: Yes, though stovetop preparation gives more control over the pudding's final thick consistency.

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