Sholeh Zard is one of Iran's most treasured desserts — a silky, golden rice pudding perfumed with saffron, rose water, and cardamom, topped with a beautiful pattern of cinnamon and crushed pistachios. It's naturally gluten-free, dairy-free, and deeply comforting. Best of all, it's surprisingly simple to make.
The name literally means "yellow flame" in Persian — a nod to its stunning saffron-golden color.
Ingredients
Serves 6-8 • Prep: 10 min • Cook: 60-70 min
- 30-35 threads of Milizo Saffron
- 4 tablespoons warm water (for blooming)
- 1 cup short-grain white rice
- 8 cups water
- 1 1/2 cups granulated sugar
- 3 tablespoons rose water
- 1/4 teaspoon ground cardamom
- 3 tablespoons slivered almonds
- 3 tablespoons unsalted butter (optional, for richness)
For Garnish
- Ground cinnamon
- Crushed pistachios
- Slivered almonds
Instructions
Step 1: Bloom the Saffron
- Add 30-35 saffron threads to 4 tablespoons of warm water.
- Steep for 20-30 minutes for a deep, rich golden liquid.
Step 2: Cook the Rice
- Rinse rice under cold water until the water runs clear.
- Add rice and 8 cups of water to a large heavy-bottomed pot.
- Bring to a boil, then reduce to medium-low heat.
- Cook uncovered, stirring frequently, for 35-40 minutes until the rice is very soft and the mixture has thickened into a porridge-like consistency.
Step 3: Add Sugar and Saffron
- Stir in the sugar and cook for another 10 minutes, stirring frequently.
- Add the bloomed saffron liquid, rose water, cardamom, slivered almonds, and butter (if using).
- Stir well and cook for another 10-15 minutes until the pudding is thick and creamy and a deep golden color.
Step 4: Set and Garnish
- Pour into individual serving bowls or a large shallow dish.
- While still warm, decorate the top with a sprinkle of cinnamon, crushed pistachios, and slivered almonds. Traditional Sholeh Zard is often decorated with cinnamon in a floral or geometric pattern.
- Serve warm or chilled — both are delicious!
Tips for Perfect Sholeh Zard
- Stir frequently — rice pudding can stick to the bottom. Keep stirring, especially as it thickens.
- Consistency check — the pudding should coat the back of a spoon. It will thicken further as it cools.
- Rose water amount — start with 2 tablespoons and add more to taste. Rose water varies in intensity by brand.
- Use generous saffron — this dish is all about that golden color and floral aroma. Milizo's Super Negin delivers both in abundance with just a small amount.
Serving & Storage
Sholeh Zard can be served warm straight from the pot or chilled in the refrigerator for a few hours. It keeps well in the fridge for up to 3 days, covered. The flavors actually deepen overnight, making it a great make-ahead dessert for gatherings.