Sholeh Zard – Saffron and Rosewater Rice Pudding (Edit recipe)

Sholeh Zard is a beloved and popular rice pudding that has all the quintessential flavors of a Persian dessert. Fragrant Persian rice is slowly simmered in a large body of water until it begins to soften. One by one, saffron, rosewater, and sugar find their way into the pot and diligently do their part to create a creamy, aromatic, and vibrant rice pudding that is as familiar to Iranians as apple pie is to Americans.

5 minutes

1 hour and 30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	255
Fat:	5 g
Carbohydrates:	53 g
Protein:	2 g
Cholesterol:	11 g
Sodium:	34 mg
Fiber:	1 g
Sugars:	48 g
Calculated per serving.

by The Caspian Chef

View original recipe

Serves: 8

Ingredients

1 cup Basmati Rice, rinsed (or jasmine rice)
8 cups Water
1/8 tsp Salt
2 cups Granulated White Sugar, adjust to your taste
4 Tbsp Rose Water
1/2 tsp Saffron, ground, dissolved in 2 Tbsp hot water
3 Tbsp Unsalted Butter
1/2 cup Slivered Almonds (Blanched)

Garnish

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large pot, combine 8 cups of water, the rinsed rice and salt and bring to a gentle boil, stirring occasionally.
Once the rice mixture has come to a boil, lower the flame, partially cover, and cook for 60 minutes. Be sure to stir occasionally to prevent the rice settling in the bottom. Take extra care not to over mix.
After 60 minutes, the rice should be soft and the mixture reasonably thick.
Add the remaining ingredients, gently stir and reduce the heat to low, cover and cook for another 30 minutes.
At this stage the pudding should have a creamy and homogeneous substance without any excess liquid. In the event there is excess liquid, continue to cook on low flame uncovered until the right texture has been achieved. Keep in mind that the pudding will harden as it cools down.
Place the Sholeh Zard in individual serving cups and garnish with ground cinnamon, slivered pistachios and almonds.
Place in the refrigerator and serve chilled.