In short: sholeh zard is the saffron rice pudding of Iranian cuisine, made without milk. Short-grain rice simmers in water until creamy, then sugar, saffron water, rose water and a little butter go in. It is served cold, topped with cinnamon, pistachios and slivered almonds.
Ingredients for 6 people
- 150 g short-grain rice (risotto or pudding rice)
- 1.5 l water
- 180 to 200 g sugar
- A good pinch of Iranian saffron (about 30 threads)
- 2 to 3 ice cubes or 3 tbsp hot water
- 3 tbsp rose water
- 30 g butter
- 2 cardamom pods (optional)
- To decorate: ground cinnamon, pistachios and slivered almonds
Preparing the saffron
Place the threads on two or three ice cubes in a small bowl and let the ice melt slowly. This Persian method releases colour and aroma gently. If you are short of time, steep the threads for 15 to 20 minutes in 3 tbsp of hot water. More tips in our guide to Iranian saffron.
Step-by-step recipe
1. Rinse and soak the rice
Rinse the rice several times in cold water, then soak it for 1 hour so that it cooks evenly.
2. Cook the rice until creamy
Bring the drained rice and 1.5 l of water to the boil, then simmer over low heat for 30 to 40 minutes, stirring now and then. Skim off the foam at the start. The rice should be very soft and starting to break down.
3. Add the sugar
Stir in the sugar until it dissolves and simmer for another 10 minutes over low heat.
4. Flavour with saffron and rose water
Add the saffron water, butter, rose water and cardamom. Cover and leave to simmer very gently for 20 to 30 minutes, stirring from time to time, until thick and creamy. Sholeh zard sets further as it cools.
5. Serve and decorate
Remove the cardamom, pour into bowls and leave to cool. Decorate with cinnamon, pistachios and slivered almonds, then chill for at least 2 hours.
Tips for success
- Starchy short-grain rice gives the creamy texture.
- Add the rose water near the end to keep its fragrance.
- Saffron should lead without turning bitter: a good pinch is enough.
- Covered, sholeh zard keeps for 3 days in the fridge.
Frequently asked questions
What is sholeh zard?
A traditional Iranian dessert made from rice, sugar, saffron and rose water. The name roughly means “yellow pudding”, after the colour the saffron gives. It is often cooked for celebrations and shared with family and neighbours.
How much saffron do you need?
For 150 g of rice, a good pinch of about 30 threads is enough. A 5 g tin therefore covers many desserts.
Can you make sholeh zard ahead?
Yes. It is served cold and is best made the day before. Covered, it keeps for 3 days in the fridge.
What can replace rose water?
Rose water is traditional, but you can leave it out or use a little orange blossom water instead. The taste will be different.
We deliver our Iranian Sargol saffron from Khorasan across Switzerland and Liechtenstein in 1 to 2 working days. For a savoury dish, try our recipe for Persian saffron rice with tahdig.