Iran · Iran

Sholeh Zard

Name: Sholeh Zard
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6 servings
Cuisine: Iran
Ingredients: basmati rice, rinsed 100 g; water 1000 ml; sugar 180 g; saffron threads, bloomed 0.5 g; rosewater 10 ml; unsalted butter 20 g; slivered almonds 15 g; shelled pistachios, chopped 15 g; ground cinnamon 2 g

A Persian rice pudding scented with saffron and rosewater, topped with cinnamon, almonds and pistachios.

70 minutes · 6 servings · Easy

Sholeh zard is a rice pudding that is deliberately watched rather than stirred, because a skin forms on top and that skin is what gives the finished dish its identity. Saffron is bloomed separately so the colour spreads evenly instead of streaking. Serving it warm with cinnamon and nuts is closer to the original than serving it cold from a fridge.

Ingredients

basmati rice, rinsed100 g
water1000 ml
sugar180 g
saffron threads, bloomed0.5 g
rosewater10 ml
unsalted butter20 g
slivered almonds15 g
shelled pistachios, chopped15 g
ground cinnamon2 g

Directions

1
Simmer the rice in water until very soft and the grains begin to break down.
Rice is porridge-like with no firm grains.
2
Stir in sugar, saffron water, rosewater and butter and cook until thick.
Pudding is thick enough to hold a spoon upright.
3
Spoon into small bowls and let cool to set.
Surface is matte and the pudding holds its shape.
4
Sprinkle each portion with cinnamon, almonds and pistachios before serving.
Garnish sits lightly on the surface. Refrigerate any leftovers within 2 hours at 4°C or below; consume within 24 hours.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content