Sholezard

Sholezard is made by cooking rice in plenty of water until very soft, then sweetening it with sugar and coloring it a bright yellow with saffron. Rosewater, butter and slivered almonds are usually stirred in near the end, and the pudding is simmered until thick but still spoonable.

It is poured into bowls or a large platter and decorated on top with lines and patterns of ground cinnamon, slivered almonds and chopped pistachios. Sholezard can be eaten warm or cool. In Iran it is closely tied to religious ceremonies and Ramadan, when large pots are often cooked and shared with neighbors and people in need, and it is also enjoyed year-round as a dessert.