Sholeh Zard Recipe - Persian Saffron Rice Pudding
Sholeh Zard Recipe is essentially a Persian Saffron Rice Pudding that is scented with rose water that lends freshness to pudding and a wee bit of cinnamon adds to the flavour. The rice pudding gets its slight crunch from the addition of almonds and that richness from the saffron strands.
Sholeh Zard is a Persian Saffron Rice Pudding which the welcome aroma of rose water and cinnamon with the goodness of Almonds and richness of Saffron.
Among the few authentic Persian desserts, Sholeh Zard is the classic one! The name Sholeh Zard literally means 'Wobbly Yellow'. Made with long grain basmati rice, the dessert is undoubtedly a sinful indulgence. Truly aromatic and gives a royal taste to your palate with Sholeh Zard. The color, texture and the aromatic flavor makes it different from any other rice pudding.
Here are a few more Middle East recipes to try :
- 1 1/2 cup Basmati rice
- 8 cups Water
- Salt , to taste
- 3 cups Icing Sugar
- 1/4 cup Ghee
- 1/4 teaspoon Saffron strands
- 2 tablespoons Water , (or milk)
- 4 tablespoon Almond Meal (Badam Powder)
- 1 teaspoon Cardamom Powder (Elaichi)
- 1/4 cup Rose water For Garnishing:
- 4 tablespoons Badam (Almond) , chopped
- 2 tablespoons Pistachios , chopped (optional)
- 2 teaspoons Cinnamon Powder (Dalchini)
How to make Sholeh Zard Recipe - Persian Saffron Rice Pudding
To begin preparing the Sholeh Zard Recipe, wash rice in running water to remove starch and grit out. Repeat 2-3 times till you get clear water. Strain the rice in a rice strainer and keep aside.
In a deep kadai, heat water. Add rice into it and bring it to boil, removing the white froth.
Now simmer the gas flame, cover the lid and allow the rice to cook for about 15 mins or until soft.
While the rice is cooking combine saffron and hot milk/water in a small bowl and keep aside.
After the rice is cooked add sugar and stir constantly for about 10-15 minutes.
As soon as the rice turns sticky add saffron, ground almond, cardamom powder, rose water and unsalted butter or ghee.
Combine well. Cover the lid and simmer on low heat for 45 minutes, stirring occasionally until the mixture has thickened to a pudding consistency.
Chill the saffron rice pudding in the refrigerator until set for almost 2 hours.
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'