Sholeh Zard is a Persian saffron rice pudding.  I call it a pudding as it has a custard-like consistency however it is made with water, not milk.  This is an iconic Persian delicacy served traditionally for ceremonial events or for guests.  As with most Persian desserts, sholeh zard is beautifully aromatic thanks to the generous amounts of saffron and rose water lacing the cooked rice.  Often ornately garnished, this dessert is beautiful and delicious.

As is the case with most Persian recipes, each family and region has its own subtle nuances with the ingredients.  The basic ingredients, however, are generally the same.

Most common ingredients:

• rice
• saffron
• sugar
• rose water

In the Iranian tradition, sholeh zard is reserved for special occasions.  This is probably due to the fact that saffron is a very high-end spice.  It is one of the most expensive spices you can find because it comes from a tiny part of the inside of a crocus flower.  The stigma of the flower must be carefully hand-picked and it takes roughly 400 flowers for just one gram of saffron!

It is a common practice for families to share sholeh zard with neighbors and friends when there is a special ceremony or occasion.  Sometimes a special wish or prayer is made while it is served or enjoyed.

Sholeh zard is not hard to make but can be time-consuming, especially when it comes to decorating the top of the pudding once it has set.  Traditionally designs or phrases are made using cinnamon.  This is a skill I have not yet mastered.  The older family members often have gotten quite good at it.  It takes patience and a steady hand to sprinkle saffron in beautiful stripes, words, or designs on the surface of the sholeh zard.

Common Saffron Rice Pudding Garnishes:

• cinnamon
• almonds or pistachios
• dried rose petals

I enjoy the flavors of Saffron Rice Pudding however I am not used to the normal large quantity of sugar that is traditionally added to this recipe.  I cut down on the sugar by about 1/4 cup in my recipe.  My recipe is not vegan because I love the added richness of using butter however many recipes skip using butter in which case it becomes easily vegan made with simply rice, water, sugar, and aromatics of saffron and rose water.

There is a very old Zorastrian tradition called Tirgan, a hopeful summer rain festival in which sholeh zard is made and shared as part of the custom.  To learn more about Tirgan and sholeh zard, listen to our podcast episode:

I hope I’ve inspired you to try your hand at making Sholeh Zard and sharing it with your loved ones.

Yield: 6

Sholeh Zard

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Sholeh Zard is a Persian saffron rice pudding.  I call it a pudding as it has a custard-like consistency however it is made with water, not milk.  This is an iconic Persian delicacy served traditionally for ceremonial events or for guests.  As with most Persian desserts, sholeh zard is beautifully aromatic thanks to the generous amounts of saffron and rose water lacing the cooked rice.  Often ornately garnished, this dessert is beautiful and delicious.

Ingredients

• 1 cup rice
• 6 cups water
• 2 cups additional water (to be added later after cooking down and simmering)
• 1/4 cup rose water
• 1 1/4 cups of white sugar
• 1/4 ground teaspoon saffron bloomed in 2 tablespoons of water
• 1/4 cup butter
• 2 teaspoons ground cinnamon (for garnish)
• 2 teaspoons green pistachio slivers or almonds (for garnish)

Instructions

1. Measure out the rice in a bowl and rinse it a few times until the water runs clear
2. Bring water to a boil in a large pot and carefully add the rinsed rice
3. Reduce the heat to a medium-low simmer and allow the rice to cook for about 1 hour keeping the pot uncovered - do not stir during this time
4. Once the rice has become soft and tender and most of the water has boiled off, add the additional 2 cups of water as well as the sugar, bloomed saffron, and the butter
5. Raise the heat of the stovetop to about medium and bring back to a boil
6. Cook and stir continuously for about 5 to 7 minutes (scraping the bottom so it does not stick or burn)
7. Remove the pot from the heat
8. Transfer to serving dishes
9. Cool on the countertop to set
10. For best results, chill for about 2 hours before garnishing
11. Garnish and serve
12. May be stored covered or in airtight containers for about 5 days