Sholeh Zard

Sholeh zard is a golden, silky Persian rice pudding scented with saffron and rosewater, traditionally decorated with patterns of cinnamon and slivered nuts.

TIME BREAKDOWN
Prep: 2h 15m
Cook: 1h 40m
Total: 3 hours 55 minutes
Vegetarian
✅
Nuts
✅
Serves
6 people
Difficulty
Medium

Ingredients

  • 150g short-grain pudding rice, rinsed
  • 1.5 litres water
  • 300g caster sugar
  • 1 tsp saffron threads, ground and steeped in 5 tbsp hot water
  • 80g unsalted butter
  • 4 tbsp rosewater
  • 1 tsp ground cardamom
  • To decorate:
  • 1 tbsp ground cinnamon
  • 40g blanched almonds, slivered
  • 40g unsalted pistachios, slivered

Method

  1. Put the rice and water in a large heavy pot and bring to the boil. Reduce the heat and simmer for 45-60 minutes, stirring occasionally, until the rice is very soft and broken down.

  2. Stir in the sugar and simmer for 20 minutes.

  3. Add the saffron water, butter and cardamom and simmer for a further 20 minutes, stirring often, until thick and glossy.

  4. Stir in the rosewater and cook for 2 minutes.

  5. Spoon into 6 bowls or a shallow serving dish and level the top. Leave to cool.

  6. Decorate with lines of cinnamon and scatter with the almonds and pistachios. Chill for 2 hours before serving.