baking · vegetarian · gluten-free
Sholeh zard (saffron rice pudding)
Golden Persian rice pudding perfumed with saffron and rosewater, decorated with cinnamon and pistachios.
- Time
- 75min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk and tree nuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Simmer rice in water, skimming, until very soft and broken, 40 minutes.
-
2
Add sugar and stir until thick.
-
3
Add saffron, rosewater, butter and cardamom.
-
4
Cover and cook on very low 20 minutes until glossy.
-
5
Pour into dishes, cool and decorate with cinnamon and nuts. (Use oil for vegan.)
