SAEDNEWS: Sholeh Zard is a traditional Iranian saffron rice dessert, usually prepared for special religious occasions and often distributed in large amounts as a votive offering (nazri).
According to the Saed News cooking service, to prepare Sholeh Zard (a traditional Persian saffron rice pudding), rice is first soaked in water and rosewater. Almonds are also soaked to make their skins easier to remove. The soaked rice is then boiled in a pot with water; any foam is skimmed off, and the heat is reduced to allow it to cook slowly. Once the rice is partially cooked, sugar is added and stirred until fully dissolved to prevent sticking to the bottom of the pot. Sliced almonds and brewed saffron, along with a small amount of salt, are added and mixed until the pudding reaches the desired consistency. If needed, butter is added. After cooling, the Sholeh Zard is decorated and served.
Semi-milled rice: 2 cups
Sugar: 3 cups
Rosewater: 1 cup
Sliced almonds: 100 g
Butter: 75 g
Brewed saffron: 2 tablespoons
Salt: a pinch
Cinnamon: for garnish
Clean the rice thoroughly and place it in a large bowl. Add water to cover it, gently wash it by hand, and drain. Repeat this process several times until the water runs clear. Then add 1 cup of rosewater and 1 cup of water to the rice and let it soak for about 30 minutes.
Soak the almonds in water so their brown skins can be easily removed.
After 30 minutes, pour 8 cups of water into a pot and bring it to a boil over high heat. Add the soaked rice mixture and wait for it to boil again. Remove any foam from the surface and reduce the heat so the rice cooks slowly.
When the rice is fully softened (test by pressing it between your teeth), add saffron and mix well until the color is evenly released. Then add sugar and stir continuously to prevent sticking.
Once the sugar is fully dissolved, keep stirring to avoid burning. Peel and slice the almonds; set aside some for garnish and add the rest to the pot. Add a small pinch of salt.
Continue stirring until the mixture thickens to the desired texture. When it reaches the proper consistency, take a small portion into a bowl and let it cool slightly for tasting.
If the texture is correct, add butter and turn off the heat after 5 minutes. If it is still too thin, allow it to cook longer.
Keep in mind that Sholeh Zard becomes slightly thicker after cooling. Pour it into serving dishes and decorate with cinnamon, coconut powder, sliced almonds, or pistachios.
Soak rice for at least 24 hours to improve texture and flavor absorption.
Use a rice-to-water ratio of about 1:7 for proper consistency.
For best saffron color and aroma, steep saffron with hot water and a few ice cubes before adding it.
Decorative stencils can be used to create traditional patterns or religious inscriptions on top.
