Name: SHOLEH ZARD/ PERSIAN SAFFRON RICE PUDDING recipe by Rekha Joseph at BetterButter
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 7
Ingredients: 1 cup long grain rice (jasmine or basmati rice); 4 cups boiling water; 2 cups granulated sugar; ¼ cup rosewater; ¼ tsp ground saffron; 3 Tbsp butter; 3 green cardamom pods, slightly cracked; GARNISH; Ground cinnamon; Slivered or chopped unsalted pistachio nuts; Dried rose petals

ABOUT SHOLEH ZARD/ PERSIAN SAFFRON RICE PUDDING RECIPE

This golden Sholeh Zard Persian saffron rice pudding is a delicious, chilled, Middle Eastern dessert. Its a fragrant and delicious way to switch up your traditional rice pudding.

Ingredients Serving: 7

1 cup long grain rice (jasmine or basmati rice)
4 cups boiling water
2 cups granulated sugar
¼ cup rosewater
¼ tsp ground saffron
3 Tbsp butter
3 green cardamom pods, slightly cracked
GARNISH
Ground cinnamon
Slivered or chopped unsalted pistachio nuts
Dried rose petals

Instructions

Cover saffron with 6 Tbsp of boiling water and allow to infuse for 10 minutes before using. To get 6 Tbsp brewed saffron
Pick through the rice, add it to a bowl and wash in cold water. Drain and wash couple of more times each time with fresh cold water. Drain all the water. Soak in water 1 hour.
Pressure cook or cook in closed pot the rice in 4 cups water. The rice will be completely tender.
Add 2 cups sugar, ¼ cup rosewater, and add the brewed saffron, butter, cardamom pods . Increase the heat to med low and bring it to a boil. Continue cooking on medium low for 5 more minutes, or until Sholeh Zard thickens.Use a wooden spoon to stir several times so the Sholeh Zard does not stick to the bottom or sides of the pan. Remove from the heat
Pour into 6-ounce cups and cool in room temperature. Refrigerate for 1-2 hours until completely chilled, covered tightly with a plastic wrap, for several hours
Garnish with ground cinnamon, slivered pistachios or almonds, and a few dried rose petals before serving and Enjoy!!

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