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Persian sholeh zard saffron pudding

Persian Sholeh Zard Saffron Pudding

Persian sholeh zard is a golden saffron rice pudding that’s soft, gently sweet, and lightly scented with rose water. It’s dairy-free, simple to make, and perfect served chilled with cinnamon and almonds on top.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Persian
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 cup basmati rice
  • 6 cups water
  • 1 1/2 cups granulated sugar
  • 1/4 teaspoon ground saffron soaked in 2 tablespoons hot water
  • 2 tablespoons rose water
  • 2 tablespoons unsalted butter
  • 1/4 cup slivered almonds
  • 1/4 teaspoon ground cardamom optional
  • Ground cinnamon for garnish

Method
 

Rinse the rice
  1. Wash the basmati rice under cold water until the water runs clear. Drain well.
Cook the rice
  1. Add rice and 6 cups of water to a large pot. Bring to a boil. Lower the heat and simmer for 30–40 minutes. Stir now and then. The rice should be very soft and slightly broken down.
Add saffron
  1. Stir in the saffron with its soaking water. The pudding will turn deep golden.
Add sugar
  1. Mix in the sugar. Cook on low heat for another 15–20 minutes. Stir often so it does not stick. The texture should be thick and creamy.
Finish the flavor
  1. Add butter, rose water, almonds, and cardamom. Cook for 5 more minutes.
Cool and decorate
  1. Pour into serving bowls. Smooth the tops. Sprinkle cinnamon in simple lines or patterns. Let cool, then chill for at least 2 hours before serving.

Notes

  • Always soak saffron in hot water before adding. It gives better color and flavor.
  • Add sugar only after the rice is soft. Sugar slows down the softening process.
  • The pudding thickens as it cools. If it feels loose while cooking, that’s normal.
  • Store in the fridge up to 4 days. Stir before serving if needed.
  • If it becomes too thick, mix in 1–2 tablespoons hot water to loosen it.