SAEDNEWS: Sholeh Zard is in fact one of the most authentic, flavorful, and popular Iranian desserts. Before it became widely known as a dessert, it was perhaps traditionally prepared more as a sweet porridge and distributed as a votive offering during religious holidays and special occasions.
Sholeh Zard is one of Iran’s most beloved traditional desserts. Its vibrant yellow color comes from saffron, which also gives the dish its distinctive aroma and flavor. This delicious dessert is typically garnished with cinnamon, slivered almonds, and slivered pistachios. During the holy month of Ramadan, Sholeh Zard is a common sight on iftar tables across Iran.
The main ingredients of this dessert include Iranian rice, sugar, saffron, rosewater, cardamom, sliced almonds and pistachios, cinnamon, butter, and oil. Because it is often prepared and distributed during Ramadan or on religious occasions such as Tasu’a and Ashura, the surface is frequently decorated with cinnamon designs featuring religious names and symbols.
To prepare an exceptional and flavorful Sholeh Zard, it is important to follow several key tips. Below are the most important points to keep in mind.
For a rich and ceremonial saffron Sholeh Zard, the proportions are essential. The amount of sugar should be twice the amount of rice, and the amount of water should be five times the amount of rice. Always maintain these ratios.
Be sure to add the sugar only after the rice is fully cooked. Once sugar is added, increasing the amount of saffron will no longer deepen the color, because the glaze formed by the sugar prevents the rice grains from absorbing color evenly.
Soak the almonds in a small amount of rosewater beforehand. This helps soften them.
The sweetness level depends on personal preference. If you prefer a less sweet dessert, simply reduce the amount of sugar.
To ensure the dessert thickens properly and does not release excess water, place a heat diffuser under the pot after all ingredients are combined and allow it to cook gently for about 30 minutes so the moisture evaporates.
You can also add a few tablespoons of rice flour to improve its consistency and texture. Never add water midway through cooking, as this will cause the dessert to release water later.
Saffron is a key ingredient in Sholeh Zard and must be finely ground. It is best steeped with ice to achieve a rich yellow color.
Traditionally, saffron was measured using the unit “mithqal.” One mithqal equals 4.608 grams. In market terms, it is commonly considered to be 4.6 or 4.61 grams.
The main reason Sholeh Zard becomes watery is that the rice has not been allowed to cook thoroughly and develop proper consistency. Some mistakenly believe rice cooks fully with sugar, but sugar actually prevents rice from softening. If the rice’s water has not completely evaporated before adding sugar, the dessert may release excess moisture.
Adding butter enhances both aroma and flavor.
For a more vibrant color, add a small amount of saffron and rosewater while soaking the rice.
Remove the dessert from heat while it is still slightly thinner than desired, as it thickens after cooling.
Stir continuously during cooking to prevent sticking.
Allow the dessert to steam briefly at the end of cooking to prevent cracking and water separation after it cools.
2 kilograms short-grain rice
4 kilograms white sugar
½ mithqal (approximately 2.3 grams) saffron
1.5 liters double-distilled rosewater
750 grams slivered almonds
Water (as needed)
100 grams slivered almonds (for garnish)
100 grams slivered pistachios (for garnish)
Ground cinnamon and cardamom (for garnish)
Disposable bowls and containers (as needed)
Soak the rice in a suitable container with water for 24 hours. After soaking, gently rub the rice between your hands to slightly break the grains.
In a large pot, bring water to a boil. The amount of water should be about seven times the amount of rice. Drain the soaked rice and add it to the boiling water. Increase the heat until it returns to a boil, then reduce the heat and allow the rice to cook for about two hours until completely soft.
In a separate pot, dissolve the sugar in water. Strain the sugar solution to remove impurities. Dissolve the saffron in a small amount of boiling water.
Once the rice is fully cooked, gradually add the sugar solution and slivered almonds to the rice, stirring continuously until well combined. Do not worry if the mixture appears thin at first; after several boils, it will reach the proper consistency.
If the rice becomes slightly firm after adding sugar, add one to two cups of water so the dessert reaches your desired thickness after cooking. Once it reaches the proper consistency, add the dissolved saffron and continue stirring until evenly colored and fragrant.
