Sholeh Zard
Snack · Persian · Ready in 65 min · Serves 6
A golden Persian saffron rice pudding, simmered slow and soft with sugar and rosewater, then garnished with cinnamon, pistachio and almond. Fragrant and gently celebratory.
Per serving
- Calories
- 235
- Protein
- 4 g
- Carbs
- 48 g
- Fat
- 3 g
- Fibre
- 1 g
Vitamins and minerals, % of a day’s needs
- Iron3%
- Vitamin D0%
- B120%
- Zinc4%
- Magnesium5%
- Omega-31%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 150 g Pudding rice
- 1000 ml Water
- 160 g Caster sugar
- 1 pinch Saffron threads
- 2 tbsp Rosewater
- 1 tsp Ground cinnamon
- 20 g Shelled pistachios, chopped
- 20 g Flaked almonds
Method
- 1
Crush a pinch of saffron threads and steep in 2 tablespoons of warm water to draw out the colour. This is a slow pudding, so settle in for about an hour of gentle cooking.
- 2
Rinse 150g of pudding rice, then add to a pan with 1000ml of water. Bring to the boil, then simmer, stirring often, until the grains are very soft and breaking down.
- 3
Stir in 160g of caster sugar and the bloomed saffron water. Simmer gently until glossy and thick enough to coat the spoon.
- 4
Take the pan off the heat and stir through 2 tablespoons of rosewater. Spoon into six bowls or one wide dish and smooth the surface.
- 5
Dust with 1 teaspoon of ground cinnamon, traditionally in stripes, then scatter with the chopped pistachios and flaked almonds. Lovely warm or chilled.
