Shole Zard – Persian Saffron Rice Pudding

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.

Laura’s tips

Why this recipe works

• 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

1. Remove the starch. Gently wash the rice in water before cooking. This helps wash some of the starch and grit out. Discard the water.
2. 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.
3. Add sugar. Stir in sugar and cook for 20 more minutes, stirring constantly.
4. 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.
5. Simmer. Simmer until mixture has thickened to a pudding. If too thick, add more water.
6. Chill. Pour saffron pudding into a shallow serving dish or spoon into individual serving bowls. Chill in refrigerator until set, about 2 hours.
7. Garnish. You can garnish the pudding with ground cinnamon, almond slivers and pistachios.

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.

Shole Zard – Persian Saffron Rice Pudding

Laura Bashar | Family Spice

If you’ve never had Persian rice pudding before, get ready to fall in love. Shole Zard (or Sholeh Zard) is soft, sweet, and delicately spiced with cardamom, saffron, and rosewater. It’s got a sunshine-yellow glow and a floral aroma that makes it totally irresistible.

And the best part? No milk or cream—just rice, sugar, and a handful of pantry spices. Topped with cinnamon, pistachios, and almonds, this is one dessert that knows how to steal the show.

4.50 from 8 votes

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Prep Time 10 minutes mins

Cook Time 1 hour hr 45 minutes mins

Additional Time 2 hours hrs

Total Time 3 hours hrs 55 minutes mins

Course Pies, Tarts and Other Desserts

Cuisine Persian

Servings 16

Calories 229 kcal

Ingredients

  

1x2x3x

• 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)

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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

You can make sholeh zard the day before you have to serve it.

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.

Nutrition

Serving: 0.25cupCalories: 229kcalCarbohydrates: 46gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 8mgSodium: 44mgPotassium: 51mgFiber: 1gSugar: 31gVitamin A: 93IUVitamin C: 0.1mgCalcium: 19mgIron: 0.3mg

Keyword iranian rice pudding, persian rice pudding, saffron rice pudding, shole zard, sholeh zard

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