Shole Zard (or Sholeh Zard شله زرد) is a fragrant Persian saffron rice pudding that’s as beautiful as it is delicious. Made with basmati rice, rosewater, cardamom, and saffron, this golden-hued dessert is creamy without any cream, naturally gluten-free, and topped with cinnamon, pistachios, and almonds.
I really do love the color yellow. Yellow is a sunny day. Yellow is a sunflower. Yellow is a bowl full of lemons. Yellow is summer time. And of course, yellow is saffron!
Although saffron threads are more orangish-red, and high quality saffron steeped in hot water produces the same deep orange color, add it to rice and you get this gorgeous, always-makes-me-smile yellow.
Sholeh Zard is farsi for “yellow pudding.” It is a Persian dessert made with white basmati rice, saffron, cardamom, rosewater and sugar. It is a thick rice pudding that has the power to turn a room full of Persian adults into little kids, happily licking their spoons and bowls clean.
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Recipe highlights
- Naturally dairy-free: Unlike traditional rice pudding, sholeh zard contains no milk or cream. The creamy texture comes from slow-cooked rice that breaks down beautifully, finished with a bit of butter (you can also use vegan butter) for richness.
- Quintessentially Persian: This dish engages all the senses — from its golden saffron hue to its floral aroma and delicate texture. It’s a perfect example of Persian hospitality and culinary tradition.
- Bold, exotic flavor: Fragrant saffron, floral rosewater, and a hint of cardamom form the holy trinity of Persian desserts. It’s unlike any rice pudding you’ve ever had.
- Make-ahead friendly: Sholeh zard keeps beautifully in the fridge and actually tastes better the next day, making it a perfect dish to prepare in advance for gatherings.
- Beautiful presentation: Traditionally garnished with ground cinnamon and slivered almonds or pistachios, this rice pudding is just as pretty as it is delicious — ideal for sharing at holidays or special events.
Ingredients you need
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- Basmati rice: You want to choose a high quality basmati rice. Many of the varieties you find at the grocery store have less flavor and are processed so they cook faster. You want long grain basmati rice, preferably Indian. Several brands I like are Royal, Pari and Zaffaroni.
- Saffron: Just like basmati rice, you want high quality saffron, too. The amount you need depends on the quality. If you find that your rice is not a vibrant yellow, you are probably using a lesser quality saffron. This is the star of the show and what gives your tahchin its golden color and mouth watering aroma. Look for Persian saffron.
- Butter: Melted butter is added for flavor. You can use vegan butter if you want to keep this dairy-free.
- Almond slivers: These are added in the pudding itself as well as a garnish on top.
- Rose water: This adds another wonderful aroma to your saffron pudding. You can use homemade rosewater or store bought.
- Pantry staples: Granulated sugar, ground cardamom and salt.
- Garnish with pistachios, almond slivers, dried rose petals and ground cinnamon.
Step-by-step directions
- Remove the starch. Gently wash the rice in water before cooking. This helps wash some of the starch and grit out. Discard the water.
- Cook the rice. Place the washed rice in a large pot with water and salt and bring to boil. Skim off the white foam from the surface as it forms. This is excess starch and impurities. Cover and simmer over medium heat for 30 minutes or until rice is completely soft.
- Add sugar. Stir in sugar and cook for 20 more minutes, stirring constantly.
- Bloom the saffron. Grind the saffron in a mortar and pestle and add a little hot water and let it steep while the rice cooks. Add this saffron liquid, butter, almond slices, cardamom, and rose water.
- Simmer. Simmer until mixture has thickened to a pudding. If too thick, add more water.
- Chill. Pour saffron pudding into a shallow serving dish or spoon into individual serving bowls. Chill in refrigerator until set, about 2 hours.
- Garnish. You can garnish the pudding with ground cinnamon, almond slivers and pistachios.
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Expert tips and recipe FAQs
The history of this gorgeous dessert goes back several hundred years when it was served only on special occasions like nowruz, the Persian new year. Today is served more often, but it is still a very special occasion dessert.
And like many Persian dishes, it’s all about the presentation! Ground cinnamon, almonds, pistachios and dried rose petals are used to create ornate designs to garnish the dish.
It was at a Sizdah Bedar picnic where I saw a Persian family serve sholeh zard in small mason jars. That’s where I found my inspiration for my pretty little jars of golden deliciousness. It also makes for easy storage!
If you like this recipe, you should try other saffron desserts like Persian ice cream with saffron (bastani), saffron cookies with raisins (shirini kishmishi) or this buttery saffron cake with raisins.
Storing/Freezing Instructions
TO STORE: Store any leftover pudding in an airtight container and refrigerate for up to 4 days.
TO FREEZE: Because shole zard does not contain cream, you can freeze it. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
It thickens as it cools, so if it looks thin when hot, give it time. If it’s too thick, you may have overcooked it or used too little water. You can stir in a bit of warm water to loosen it.
Shole zard is a Persian rice pudding that is typically served chilled or at room temperature, garnished with cinnamon, slivered almonds, pistachios, or even dried rose petals. It’s popular at Persian new year and other special occassions.
This is a hard NO! turmeric is NOT a good substitute for saffron. Yes, it is yellow, but the flavor is something else entirely. Choose a high quality saffron and a little will go a long way. Look for long red strands. Buying powdered saffron or saffron liquid does not guarantee that you are actually purchasing 100% saffron. Colorants can be mixed into the mixture.
Shole Zard – Persian Saffron Rice Pudding
Ingredients
- 1 ½ cup basmati rice uncooked
- 8 cup water
- ¼ teaspoon salt
- 2 ½ cup granulated sugar
- ¼ teaspoon crushed saffron
- 2 tablespoon hot water
- ¼ cup unsalted butter melted
- 4 tablespoon almond slivers divided
- 1 teaspoon ground cardamom
- ¼ cup rose water
- 1 teaspoon ground cinnamon
- 2 tablespoon pistachios (optional)
Instructions
- In a medium-sized bowl cover rice with water and gently wash the rice by stirring the rice in the water with your hand. This helps wash some of the starch and grit out. Pour out the water and repeat two more times.
- Drain washed rice and place in a 5-quart non-stick pot with 8 cups water and salt. Bring it to a boil, skimming the white foam from the surface as it forms.
- Cover and simmer over medium heat for 30 minutes or until rice is completely soft.
- Stir in sugar and cook for 20 more minutes, stirring constantly.
- While rice is cooking, combine saffron and 2 tablespoon hot water in a small bowl and reserve.
- After rice has cooked for 20 minutes, add saffron liquid, butter, 2 tablespoon almond slicers, cardamom, and rose water. Cover and simmer on low heat for 45 minutes, stirring occasionally until mixture has thickened to a pudding.
- Pour saffron pudding into a shallow serving dish or spoon into individual serving bowls. Chill in refrigerator until set, about 2 hours.
- Garnish with ground cinnamon, almond slivers, and ground pistachios.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
This was lovely. As my family is just getting used to the taste of rose water we reduced it to 1 Tbsp instead of a quarter cup. I would definitely make this again.
Yes, we Persians love our rosewater! I’m glad you enjoyed the pudding and made the adjustments for your family’s taste buds!
Used half the sugar and still too sweet for me! Perhaps I will try with just half a cup next time… Also substituted orange blossom for rose water as we ran out…
What a lovely rice pudding! I love the color and the texture. I’m sure this taste as wonderful as it looks.
I can imagine the taste of this rice pudding. Since I love rice puddings and saffron I am sure that I will love this. Gorgeous pictures, Laura and so very tasty!
The colors of pistachios and saffron together are wonderful, and then there´s the flavors! This is the rice pudding of my dreams.
Saffron is new ingredients to me but thanks to you and other food blogs, I started to use it more often. Here’s another great recipe that I would like to try with saffron!
What a gorgeous, gorgeous recipe Laura! I love the photographs… you’ve managed to capture vibrancy and softness at the same time. I definitely need to try this recipe. It sounds delicious. I am such a sucker for Middle Eastern/Persian food! xx
Laura: shall use the very last of the saffron I received from you [yes, it is still good and have been keeping a few threads for something special!] to try this. Am not a ‘pudding girl’ but love rice and this sounds so good!
So pleased to have found you via FB. This looks and sounds quite exquisite, which is just the kind of dessert I love!
I love your saffron recipes, and this pudding looks so tasty!
This is beautiful, Laura, and I’m sure it tastes as good as it looks.
I would have thought you’d have selected pomegranate red. 😉 That’s a really interesting rice pudding – sweet, of course, but lots of savory undertones. Really nice. And great color!