A saffron and rosewater rice pudding from Iran, traditionally decorated with cinnamon, almonds and pistachios. Serve it with black tea.
Sholezard (Persian Saffron Rice Pudding)
Dessert
Candy confections
Easy
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A golden, fragrant Persian rice pudding simmered long and slow with saffron, sugar and rosewater until it sets. It is chilled and decorated with cinnamon patterns, almonds and pistachios. Makes 8 small bowls in about 3 hr 55 min.
Prep
15 min
Cook
100 min
Cooling
2 hr
Total
3 hr 55 min
Yield
8 small bowls
Diet
Gluten free
Ingredients
Adjust yield
small bowls
Scales from a half to a double batch; give a bigger batch a little more time.
- 6 ½ oz (180 g)basmati or jasmine rice, rinsed until water runs clear
- 7 ⅔ cups (1800 ml)water
- 1 pinch (1 g)salt
- 1 ¼ cups (250 g)granulated sugar
- 1 ½ tsp (1 g)ground saffron, dissolved in 30 ml hot water
- 3 tbsp (45 ml)rosewater
- 3 tbsp (40 g)unsalted butter
- 7 tbsp (50 g)slivered almonds, for the pudding
- 1 ½ tsp (4 g)ground cinnamon
- ¾ oz (20 g)slivered pistachios
- 2 tbsp (15 g)slivered almonds, for the to finish
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Instructions
- Combine the rinsed rice, water and salt in a large heavy pot. Bring to a gentle boil, skimming any foam, then lower the heat and simmer, partly covered, for 60 minutes, stirring now and then, until the rice is very soft and breaking apart.
- Stir in the sugar, saffron water, rosewater, butter and the 50 g almonds. Cover and cook on low heat 30 minutes more, stirring occasionally so nothing sticks.
- If the pudding looks watery, cook uncovered on low 5 to 10 minutes more, stirring, until thick and creamy; it firms as it cools.
- Divide among 8 small bowls and smooth the tops. Cool 30 minutes uncovered, then refrigerate at least 2 hours until set.
- Dust with cinnamon (in a pattern if you like) and decorate with pistachios and almonds just before serving.
Tips
- Use plenty of water; the rice should cook to a soft, thick porridge, not a firm pilaf.
- Stir in the saffron water late so its color and aroma stay bright.
- Add rosewater gradually and taste; brands vary in strength.
- Keep the pudding refrigerated within 2 hours of cooking.
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Recipe FAQ
How long does it take to make sholezard (persian saffron rice pudding)?
Plan on 15 minutes of prep and 1 hour 40 minutes of cooking, plus 2 hours to chill. The recipe makes 8 small bowls.
How should I store sholezard (persian saffron rice pudding)?
Refrigerate, covered, up to 4 days; add garnishes the day you serve.
Can I make sholezard (persian saffron rice pudding) ahead?
Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.
Estimated · per serving
Nutrition
Per serving = 1 of 8 servings this recipe makes.
300
Calories / serving
9.4g
Fat
51.8g
Carbs
3.8g
Protein
31.8g
Sugar
Whole recipe (8 servings): ~2400 cal · 75g fat · 414g carbs · 30g protein · 254g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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