This Persian saffron rice pudding is gold

Sholeh zard is a traditional, saffron-laced Persian dessert that will transport you to Iran.

The Persian saffron pudding (sholeh zard) Hoda Alzubaidi's mum makes reminds her of Iran. Source: Hoda Alzubaidi

Sholeh zard is an aromatic saffron rice pudding that literally means yellow and has a soft pudding-like texture. It's a specialty of my mum's, and she's been making this dish since I can remember. Whenever I asked her for the ingredients, she would tell me to "feel" what's right. Initially, I had no idea what felt right, but I've made this with mum so many times now that I can finally say I understand what feels right.  

Mum's sholeh zard is truly special to me because the ingredients and aroma remind me of my childhood and growing up in Iran. This humble pudding is Iran in dessert form.

Sholeh zard or Persian saffron pudding is an aromatic dessert. Source: Hoda Alzubaidi

People make sholeh zard for occasions throughout the year but especially for Ramadan because it is simple and filling, and it can be made ahead of time so that you can preserve your energy while fasting during the day.

Mum's sholeh zard is truly special to me because its ingredients and aroma remind me of my childhood and growing up in Iran.

Iran's saffron is some of the world's best, and if you're familiar with traditional Persian ingredients, you'd know it features in both the cuisine's sweet and savoury dishes. It's critical that the saffron in this recipe is ground with a mortal and pestle, and blooms in hot water. This is what gives the sholeh zard its striking yellow colour and the aroma that I associate with my family home.

Saffron is the feature of this sholeh zard. Source: Hoda Alzubaidi

This recipe is somewhat old-fashioned. It achieves a delicate texture and is dusted with cinnamon powder and pistachios. Serve it in small portions or make it ahead of time as part of a large share plate. Growing up, I enjoyed it as part of a large plate during Eid or Ramadan.

If you make this dish, make sure you cook the rice slowly. There are no shortcuts to achieving the soft, sticky texture.

The rice needs to break down in this dessert. Source: Hoda Alzubaidi

You can keep sholeh zard in the fridge for three days. Mum likes to garnish hers with pretty designs, whereas I like to give the dish's saffron colour full attention. 

 

Love the story? Follow the author here; Instagram @Hoda_alzubaidi. Photography by Hoda Alzubaidi. Styling by Hoda Alzubaidi. Food preparation by Hoda Alzubaidi.

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Mum's Persian saffron rice pudding (sholeh zard)

This Persian delicacy is a known for its vibrant, sweet rice infused with saffron, cardamom and almonds. 

Makes 8 

Ingredients

• 1 cup rice
• 6 cups water + ½ cup water 
• 2 tbsp slivered almonds
• 6 cardamom pods
• 1 tsp saffron + 3 tbsp boiling water
• 3 tbsp rosewater
• 1 ½ cup sugar
• 30 g unsalted butter

To serve

• 1 tbsp cinnamon
• 4 tbsp pistachios
• Edible rose petals

Method

1. Rinse the rice until the water runs clear. 

2. Put the rice and 6 cups water in a saucepan and bring it to the boil. Once the water begins bubbling, reduce the heat to low and simmer for 45 minutes. Stir occasionally to stop the rice from sticking to the bottom of the saucepan. 

3. Meanwhile, grind the saffron to a powder and transfer it to a small heatproof bowl. Add 3 tbsp of boiling water. Cover and set aside to bloom.

4. Add almonds and cardamom pods to the rice and stir to break the rice. Cover the saucepan halfway and allow to simmer for a further 10 minutes. Covering half of the saucepan helps to prevent the water from spilling out and drying out the mixture.

5. Add bloomed saffron water, rosewater and the additional ½ cup water, and stir to combine

6. Spoon out the cardamom pods and add the sugar and butter. Stir continuously for 3-4 minutes until the rice has broken down and the mixture thickens. To help break down the rice, mash the rice with the back of a spoon or ladle against the side of the saucepan.

6. Pour the mixture into 8-10cm serving glasses and refrigerate for 1 hour.

7. Once the pudding has cooled completely, dust with a generous sprinkle of cinnamon, pistachios and edible rose petals, and enjoy. 

Notes

• Rosewater is now widely available at local stores but a Middle Eastern or Mediterranean specialty grocer usually has it.
• Crushing the cardamom pods increases the aroma and flavour.
• You can substitute 6 cardamom pods with 2 tsp cardamom powder.
• Blooming the saffron in hot water allows its colour and aroma to infuse the water. This creates a rich, vibrant yellow colour.
• Add more water to the rice if you want a slightly looser consistency. I really like my pudding thick.