📝 About This Recipe
Sholezard is a breathtakingly vibrant Persian rice pudding, renowned for its brilliant yellow hue derived from precious saffron and its delicate floral aroma of rosewater. Historically served during festive celebrations and religious ceremonies in Iran, this naturally gluten-free masterpiece transforms simple jasmine rice into a silky, translucent delicacy. It is a sensory journey that balances the warmth of cinnamon with the crunch of silvered almonds, offering a taste of ancient Persian hospitality in every spoonful.
🥗 Ingredients
The Pudding Base
- 1 cup Aromatic White Rice (preferably Jasmine or high-quality Basmati; broken rice works best)
- 6 cups Water (for boiling the rice)
- 2 cups Granulated Sugar (adjust slightly based on sweetness preference)
- 50 grams Unsalted Butter (adds a silky sheen and richness)
- 2 cups Boiling Water (reserved to adjust consistency later if needed)
The Persian Aromatics
- 1/2 teaspoon Saffron Threads (ground with a pinch of sugar and dissolved in 3 tbsp hot water)
- 1/2 cup Rosewater (high-quality culinary grade)
- 1/4 teaspoon Ground Cardamom (freshly ground for maximum fragrance)
- 1/4 cup Slivered Almonds (soaked in rosewater for 15 minutes before adding)
For Garnish
- 1-2 tablespoons Ground Cinnamon (for creating traditional geometric patterns)
- 1 tablespoon Slivered Pistachios (for a pop of green color)
- 1 teaspoon Dried Rose Petals (culinary grade, for elegance)
- 1 tablespoon Slivered Almonds (extra for topping)
👨🍳 Instructions
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1
Wash the rice thoroughly in cold water until the water runs clear. Soak the rice in 2 cups of water for at least 2-3 hours, or ideally overnight, to help the grains break down easily.
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2
Drain the soaking water. Place the rice in a large, heavy-bottomed pot and add 6 cups of fresh water. Bring to a boil over medium-high heat.
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3
Once boiling, reduce the heat to low and skim off any foam that rises to the top. Cover partially and simmer for 45-60 minutes, stirring occasionally to prevent sticking.
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4
Cook until the rice is completely soft and 'bloomed'—the grains should be falling apart and the mixture should look like a thick porridge. Do not add sugar yet, as it stops the rice from softening.
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5
While the rice cooks, prepare the 'liquid gold.' Grind the saffron threads with a pinch of sugar using a mortar and pestle, then steep in 3 tablespoons of hot water for 10 minutes.
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6
Once the rice is mushy, add the sugar to the pot. Stir well; you will notice the mixture becomes thinner as the sugar melts. Stir constantly for 10-15 minutes on low heat.
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7
Pour in the bloomed saffron water. Stir until the pudding takes on an even, brilliant yellow color. If the pudding is too thick, add a small amount of the reserved boiling water.
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8
Add the butter, ground cardamom, and the rosewater-soaked slivered almonds to the pot. Stir gently to incorporate the fats and aromatics.
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9
Pour in the rosewater. This is added toward the end to ensure the delicate floral scent doesn't evaporate during long cooking.
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10
The 'Dam-kani' step: Cover the pot lid with a clean kitchen towel and place it tightly on the pot. Keep the heat at the lowest possible setting for 15-20 minutes. This 'steaming' helps the flavors meld and gives the pudding a translucent, jelly-like finish.
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11
Remove from heat. The consistency should be thick enough to hold a shape but still pourable. It will firm up significantly as it cools.
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12
Immediately pour the hot pudding into individual serving bowls or one large shallow platter. Let it sit at room temperature for 30 minutes to form a 'skin' on top, which makes decorating easier.
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13
Once a skin has formed, use ground cinnamon, pistachios, and rose petals to create traditional Persian patterns like paisley or stars.
💡 Chef's Tips
Always use high-quality saffron; if the pudding isn't a deep yellow-orange, your saffron may be old or diluted. Never add the sugar until the rice grains are completely disintegrated, otherwise the rice will stay firm in the center. If the pudding looks too watery at the end, simmer it uncovered for a few extra minutes while stirring. Soaking the almond slivers in rosewater beforehand softens them and infuses them with flavor, preventing them from being too crunchy in the soft pudding.
🍽️ Serving Suggestions
Serve warm for a comforting winter treat or chilled as a refreshing summer dessert. Pair with a glass of hot Persian black tea (Chai) brewed with a cardamom pod. Accompany with a side of fresh dates or walnuts for a traditional texture contrast. For a modern twist, serve with a dollop of thick clotted cream or 'Ashta' on the side.