Persian Saffron Rice Pudding - Sholeh Zard
Sholeh Zard is a very popular Persian dessert. The rice pudding is cooked with almond sticks until it softens. The almond sticks don’t soften as much and therefore give it more texture. The three spices in Sholeh Zard (and also three of the most typical spices in Iranian cuisine) are saffron, cardamom and cinnamon. Traditionally the rice pudding is cooked in water. In this version, I am using milk for a more creamy texture. Feel free to simply swap the milk with water if you prefer though. The dessert is garnished with cinnamon.
Ingredients
Serves 4-6 people
1 litre whole milk (at room temperature)
250 g pudding rice
100 g sugar
25 g butter
50 ml rose water
1 tsp ground saffron
1 tsp ground cardamom
3 tbsp ground cinnamon for garnish
50 g almond sticks (plus more for garnish)
optionally: slivered pistachios and dried rose petals for garnish
Method
In a large saucepan, melt 25 g butter, then add 250 g pudding rice briefly sweat the short-grain rice in the butter.
Pour in 1 litre whole milk at room temperature and 100 g sugar. Bring to the boil whilst stirring carefully. Make sure the rice doesn’t stick to the bottom.
Let simmer on low heat for 15 minutes. Keep stirring eventually. Then add 1 tsp ground cardamom, 1 tsp ground saffron, 50 ml rose water and 50 g almond sticks. Let simmer for another 15 minutes.
You know the rice is ready when it is soft. In case you are running out of liquid before, add as much boiling water as needed until the rice is cooked.
Fill the Sholeh Zard into small glasses or dessert bowls and garnish with ground cinnamon and almond sticks. You can optionally use slivered pistachio and dried rose petals, too.
