Name: Sholeh Zard – Persian Saffron Rice Pudding recipe by Shaheen Ali at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1.5 cups Basmati Rice; 8 cups water; 1/4 tsp Salt; 3 cups Sugar; 1/4 cup Ghee / Clarified butter; 1/4 tsp saffron; 2 tbsp hot milk; 4 tbsp ground almond; 1 tsp cardamom powder; 1/4 cup rose water; For garnishing :; 4 tbsp chopped almond; 2 tbsp chopped Pistachios; 2 tsp Cinnamon Powder

ABOUT Sholeh Zard – Persian Saffron Rice Pudding RECIPE

Sholeh Zard is a Persian Saffron Rice Pudding which consists and amazing aroma of rose water and cinnamon with the goodness of Almonds and richness of Saffron. Among the few authentic Persian desserts, Sholeh Zard is the classic! The name Sholeh Zard literally means ‘Yellow wobbly’. Made with long grain basmati rice, the dessert is undoubtedly a sinful indulgence. Truly aromatic and gives a royal taste to your palate. There are several types of sweetened rice desserts made all over the world but Sholeh Zard has to be one’s favorite. The color, texture and the aromatic flavor makes it different from any other rice pudding. I strongly recommend this to everyone… a must try!

Ingredients Serving: 4

1.5 cups Basmati Rice
8 cups water
1/4 tsp Salt
3 cups Sugar
1/4 cup Ghee / Clarified butter
1/4 tsp saffron
2 tbsp hot milk
4 tbsp ground almond
1 tsp cardamom powder
1/4 cup rose water
For garnishing :
4 tbsp chopped almond
2 tbsp chopped Pistachios
2 tsp Cinnamon Powder

Instructions

Wash rice with running water to remove starch and grit out. Repeat 2-3 times till you get clear water.
Strain the rice in a rice strainer and keep aside.
In a deep non stick wok heat water. Add rice into it and bring it to boil, removing the white froth.
Now simmer the gas flame, cover the lid and allow the rice to cook for about 15 mins or untill soft.
While the rice is cooking combine saffron and hot milk/water in a small bowl and keep aside.
After the rice is cooked add sugar and stir constantly for about 10-15mins.
As soon as the rice turns sticky add saffron, ground almond, cardamom powder, rose water and unsalted butter or ghee. Combine all together nicely.
Cover the lid and simmer on low heat for 45 minutes, stirring occasionally until mixture has thickened to a pudding
Pour the Saffron rice pudding into a shallow serving dish or spoon into individual serving bowls.
Garnish with cinnamon powder, chopped almonds and pistachios.
Chill in refrigerator until set for almost 2 hours. Serve Chilled !!!

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