📝 About This Recipe
Sholeh Zard is an ancient, aromatic Persian dessert celebrated for its vibrant golden hue and delicate floral notes of rosewater and premium saffron. Traditionally served during festivals and religious ceremonies, this silk-textured pudding balances the earthiness of short-grain rice with the crunch of slivered almonds. It is a masterpiece of Persian confectionery that captures the essence of hospitality in every spoonful.
🥗 Ingredients
The Rice Base
- 1 cup Aromatic short-grain white rice (preferably Jasmine or Kalijeera, washed until water runs clear)
- 6 cups Water (for boiling the rice)
- 1/4 teaspoon Salt (to balance the sweetness)
Sweeteners and Aromatics
- 2 cups Granulated white sugar (adjust slightly for desired sweetness)
- 1/2 teaspoon Saffron threads (ground and dissolved in 3 tbsp hot water)
- 1/2 cup Rosewater (high quality culinary grade)
- 50 grams Unsalted butter (melted for a silky finish)
- 1/2 teaspoon Ground cardamom (freshly ground for best aroma)
Texture and Garnish
- 1/2 cup Slivered almonds (soaked in rosewater for 15 minutes)
- 1 tablespoon Ground cinnamon (for traditional stenciled designs)
- 5-6 pieces Dried culinary rose buds (for decoration)
- 2 tablespoons Slivered pistachios (for a pop of green color)
👨🍳 Instructions
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1
Thoroughly wash the rice in a bowl, changing the water several times until it remains clear. Drain well.
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2
In a large, heavy-bottomed non-stick pot, bring 6 cups of water to a boil. Add the rice and salt.
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3
Reduce the heat to medium-low and simmer the rice uncovered. Skim off any foam that rises to the surface.
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4
Cook the rice for about 30-40 minutes, stirring occasionally to prevent sticking, until the grains are very soft and the rice has absorbed most of the water and started to break down.
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5
Once the rice is 'mushy' and the water is mostly absorbed, add the sugar. Stir constantly for 5-10 minutes as the sugar will release more liquid from the rice.
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6
Prepare your blooming saffron by grinding the threads with a pinch of sugar and mixing with 3 tablespoons of boiling water; let it sit for 5 minutes.
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7
Pour the bloomed saffron liquid into the pot. The rice should instantly turn a brilliant, deep yellow.
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8
Stir in the melted butter and the ground cardamom. Continue to cook on low heat.
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9
Drain the slivered almonds that were soaking in rosewater and add them to the pot, reserving the rosewater.
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10
Pour in the rosewater. Stir well to combine all the aromatic flavors.
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11
Cover the pot with a tight-fitting lid wrapped in a clean kitchen towel (Damkoni). This helps steam the pudding and achieve the perfect 'sholeh' (loose but set) consistency.
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12
Allow the pudding to brew on the lowest possible heat for another 15-20 minutes.
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13
Remove from heat. While still warm, pour the pudding into individual serving bowls or one large shallow platter.
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14
Let the pudding cool at room temperature for 30 minutes to form a skin on top, which makes decorating easier.
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15
Decorate the surface with ground cinnamon (using stencils if desired), slivered pistachios, and dried rose buds. Serve warm or chilled.
💡 Chef's Tips
Use high-quality Persian saffron for the most authentic flavor and color; imitation saffron will not provide the same depth. Do not add the sugar until the rice grains are completely soft and broken, as sugar prevents the rice from softening further. If the pudding becomes too thick, you can add a small amount of boiling water to reach your desired consistency. Stirring frequently after adding sugar is vital to prevent the bottom from burning. Soaking the almonds in rosewater beforehand softens them slightly and infuses them with floral notes.
🍽️ Serving Suggestions
Serve alongside a glass of hot Persian black tea flavored with a cinnamon stick. Pair with a side of fresh dates and walnuts for a traditional Iranian afternoon snack. Enjoy chilled during the summer months for a refreshing, floral treat. Present in small glass cups to showcase the beautiful golden layers and garnishes. Serve as a light dessert following a heavy meal of lamb or chicken kabobs.