Sholeh Zard is a sweet and delicious dessert that many of us have tried as a Nazri (a charitable food offering). One reason it is commonly prepared as a Nazri is its simple and easy cooking method. Without any complicated techniques, you can make a delicious and delightful Sholeh Zard. Stay with us as we guide you through the recipe.
According to Saed News Family Magazine, Sholeh Zard is a traditional and old Iranian dish, also recognized as a dessert. However, in modern times, it is more commonly served as an appetizer. Interestingly, like dishes such as Gheymeh and Adas Polo, Sholeh Zard is considered a special dish for religious occasions and is often prepared in large quantities for distribution.
To prepare Nazri Sholeh Zard, first, soak the rice in water and rose water. Almonds are also soaked to remove their skins. Then, the soaked rice is boiled with water in a pot, and any foam is removed. The heat is lowered to allow it to cook. Once the rice is half-cooked, sugar is added and stirred well to dissolve, ensuring that the mixture does not stick to the bottom. Sliced almonds, brewed saffron, and salt are added, and the mixture is stirred until it reaches the desired consistency. Butter may be added for richness. After cooling, the Sholeh Zard is decorated and served.
(Serves 12)
Broken rice – 2 cups
Sugar – 4 cups
Rose water – ½ cup
Slivered almonds – 100g
Butter – 100g
Brewed saffron – 2 tablespoons
Salt – 1 teaspoon
Cinnamon – for garnish
Start by cleaning the rice and placing it in a large bowl. Add water to cover the rice, gently stir with your hand, and drain. Repeat this process several times until the water runs clear, ensuring that the rice is well-washed.
Once cleaned, drain the water completely. Add 1 cup of rose water and 1 cup of water to the rice, then let it soak for 30 minutes.
In another bowl, soak the almonds in water to soften the skins for easy peeling. After 30 minutes of soaking, pour 8 cups of water into a pot for cooking the Sholeh Zard.
Place the pot over high heat to bring the water to a boil. Then, add the soaked rice and rose water mixture to the pot. If foam appears on the surface, remove it with a wooden spoon. Lower the heat and let the rice cook.
Once the rice is completely soft, test it by biting a grain. If it's fully cooked, add the saffron and stir well until the color is evenly distributed.
After dissolving the sugar, continuously stir to prevent sticking. Peel the almonds, slice them in half lengthwise, and save some for garnish. Add the rest to the Sholeh Zard, along with a pinch of salt.
Continue stirring until the mixture thickens. Once you feel it has reached the right consistency, take a small portion, let it cool, and taste it.
If the texture is perfect, add the butter and let it cook for another 5 minutes before turning off the heat. Allow it to cool slightly before serving. If the mixture is still too runny, let it cook longer.
Keep in mind that Sholeh Zard, like Mashkofi (another dessert), thickens as it cools. Finally, pour it into serving dishes and garnish with cinnamon, coconut powder, slivered almonds, or pistachios. Enjoy!
To achieve a delicious Sholeh Zard, follow these essential steps:
Use consistent measurements for all ingredients.
Soak the rice and almonds properly.
Add sugar only after the rice is fully cooked.
Brew the saffron well to get a rich color.
Ensure the rice is thoroughly cooked before adding sugar to prevent excess water retention.
Stir continuously after adding sugar to achieve the right consistency.
Sholeh Zard, being a traditional Nazri dish, is relatively high in calories. Each tablespoon contains approximately 49 calories, 9g of carbohydrates, 64g of sugar, and 2.1g of fat. Overconsumption can lead to weight gain.
A common issue is that Sholeh Zard releases water when stored in the fridge, similar to Ferni (a milk-based dessert). This happens when the water in the dessert hasn’t evaporated completely. To avoid this, after cooking, place a heat diffuser under the pot and let it cook on low heat for an additional hour to evaporate excess moisture.
For the perfect saffron Sholeh Zard, use the correct proportions:
The amount of sugar should be twice the amount of rice.
The amount of water should be five times the amount of rice.
For example, if you use 1 cup of rice, add 2 cups of sugar and 5 cups of water to ensure a perfect result.
To make it visually appealing, Sholeh Zard is usually garnished with cinnamon, slivered almonds, pistachios, and dried rose petals. You can create beautiful patterns like flowers, stars, or even write names using cinnamon. Almond and pistachio slivers add an elegant touch, while dried rose petals or concentrated saffron add vibrant color. For a more professional look, use decorative stencils or templates.
For a firmer, molded version:
Soak the rice for 3 hours with rose water and water.
Cook it in a pot with 10 cups of boiling water.
After the rice is cooked, add saffron, sugar, ground cardamom, butter, rose water, and almond slivers, stirring continuously.
Dissolve gelatin powder in cold water, melt it using a bain-marie (double boiler), and add it to the Sholeh Zard.
Pour into molds and let it set in the refrigerator before decorating with cinnamon and pistachios.
For a richer version:
Soak the rice for 6 hours, then cook it with 12 cups of water.
After 1 hour, add sugar and cardamom, along with almonds soaked in rose water.
After another hour, add saffron, powdered cardamom, butter, and oil, allowing excess moisture to evaporate.
Serve with nuts and dried fruits for added texture.
Sholeh Zard is a cherished Iranian dish, often prepared for religious gatherings and special occasions. By following these steps, you can create a delicious, aromatic, and beautifully decorated Sholeh Zard that will impress your guests. Enjoy your cooking!
