- 1 teaspoon
- 2 teaspoons
- 2 teaspoons
Sholeh Zard: Iranian rice pudding
Sholeh Zard has a great reputation in Iranian culture. Tourists and locals alike appreciate the flavors of this famous recipe and don’t hesitate to abuse it. Let’s find out a bit more about this famous dessert in this article.
The Sholeh Zard: what is it?
Sholeh Zard is a traditional Iranian recipe. It is a sweet rice pudding with saffron and rose water. It is usually cooked for special occasions, including the Tirgan festival, an ancient Iranian holiday, and the month of Ramadan. However, given the very exquisite flavors of sholeh zard, many decide to serve this recipe even for a simple lunch, in order to impress their guests. In addition, several tips and ways of doing it are present on the internet, so that everyone can enjoy the exceptional taste of this pudding. If, in turn, you want to demonstrate your gastronomic talents and take your guests on a journey, do not miss the precious instructions below for cooking Sholeh Zard to perfection.
How do you prepare this rosewater rice pudding?
For the realization of your Sholeh Zard, you will need some basic ingredients: basmati rice, powdered sugar, water, sweet butter, cardamom, cinnamon, and the most important: saffron and rose water, essential elements to bring out the taste of rice pudding. Basmati rice should be immersed overnight in cold water in the refrigerator. Next, you will take care of the saffron by grinding it and heating it with water and then infusing it. After placing the rice in the refrigerator, it should be cooked for 15 to 20 minutes. When it starts to pop, add sugar and cook for another 20 minutes over low heat. Pour in the saffron and butter, and add another 5 minutes when cooking. When you notice the rice is creamy, pour in the cardamom and rose water. It’s time to put out the fire.
That’s all ! For a decoration, sprinkle a little cinnamon on top if you like.
Wash the rice thoroughly to remove all the starch.
Cook the rice in 2L of water for about 35 minutes.
Add the sugar and cook, stirring constantly, for 15 minutes. Add the saffron powder, diluted in a little hot water.
Add the butter, flaked almonds and rose water and cook for 40 minutes over low heat, stirring occasionally until a pudding consistency is achieved.
Pour the mixture into rammequins or a deep dish and garnish with pistachios or almonds and cinnamon.