Shole Zard - Persian Saffron Rice Pudding

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.

Course Pies, Tarts and Other Desserts

Cuisine Persian

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

Prep Time 10

Cook Time 1 45

Additional Time 2

Total Time 3 55

Servings

Calories 229kcal

Author Laura Bashar | Family Spice

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)

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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.

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