Sholeh zard is a sweet and delicate Persian Saffron Rice Pudding with a hint of cardamom and rosewater. Traditionally this Iranian rice pudding is served during special event and festivals.
The addition of saffron not only give this rice pudding a vibrant yellow colour but also give an extra flavour.
Persian Saffron Rice Pudding
- 200 gr white rice
- 150 gr sugar
- 700-1000 ml water
- 1/2 teaspoon saffron
- 3 cardamom pods, lightly cracked
- 2 tablespoons almond or coconut butter
- 1 vanilla pod, split and seeds scraped out
- 2 tablespoons rosewater
- 1 teaspoons dried rose petal
- 2 tablespoons green pistachio, finely chopped
- Rinse water thoroughly in a cold water until the water is clear. Soak the rice in cold water for at least 30 minutes.
- Boil 500 ml water to the large nonstick saucepan. Strain the rice, add it to the pot, bring to boil over medium-high heat.
- Lower the heat once the rice is boiling, simmer over low heat, stirring occasionally, until the rice is softened, about 25 minutes.
- Dissolve the saffron with a half cup of hot water, add to the rice mixture. Stir in the sugar, almond butter, vanilla and cardamom pods. Cover the pan and continue cooking on moderately low heat until the rice pudding thickened, about 15 minutes, stirring frequently.
- Discard the vanilla and cardamom pods, stir in the rosewater. Spoon the pudding into serving size ramekins or heatproof glasses. Cook in the oven at low temperature for 15 minutes.
- Let it cool at room temperature. Decorate the rice puddings with chopped pistachio and dried rose petals before serving.