Sholeh Zard — Persian saffron rice pudding
Sholeh zard — "yellow flame" — is a Persian saffron rice pudding, slow-cooked until thick and intensely yellow, perfumed with rose water and cardamom, and decorated with patterns of cinnamon, almond and pistachio piped onto the surface.
i. Origin & history
Sholeh zard is the canonical Persian votive sweet — made in large quantities for religious commemorations (nazri) and distributed to neighbours and the needy. It is particularly associated with the month of Muharram.
ii. Ingredients
Makes 8 servings · scroll the side panel to adjust
- 200 g basmati rice
- 2 litres water
- 350 g sugar
- 60 g unsalted butter
- Large pinch saffron, steeped in 2 tbsp hot water
- 2 tbsp rose water
- ½ tsp ground cardamom
- Pinch salt
- 2 tbsp slivered almonds
- 2 tbsp pistachios, chopped
- 1 tsp ground cinnamon
iii. Method
- Soak rice 30 min. Drain.
- Bring rice and water to a boil; simmer 30 minutes until grains break down and the texture is porridge-loose.
- Stir in sugar; simmer another 20 min. Add butter, saffron, rose water, cardamom and salt; cook 10 min more until thick and glossy.
- Pour into shallow bowls. Cool. Decorate with patterns of cinnamon (sprinkled through stencils) and scatter almonds and pistachios.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Sholeh zard with barberries is a sour-sweet variant. Reshteh polow is a related rice dessert. Modern minimalist sholeh zard uses small bowls and minimal decoration.
vi. Common questions
What is sholeh zard?
Sholeh Zard is persian saffron rice pudding, from persian cuisine.
Where is sholeh zard from?
Sholeh Zard is from the persian dessert tradition; the recipe and history are detailed above.
How long does sholeh zard keep?
See the storage note in the Quick facts panel: 3 days refrigerated.