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Traditional Persian Sholeh Zard (Golden Saffron, Rosewater and Cardamom Rice Pudding)
The sacred golden jewel of Iranian celebration: aromatic rice slow-simmered to a translucent pudding glowing with pure saffron, fragrant rosewater, slivered almonds, and cardamom, elegantly decorated with cinnamon filigree.
Prep
15 min
Cook
45 min
Total
60 min
Ingredients
servings
6
- Short-grain or broken aromatic rice, soaked150 g
- Pure Persian saffron steeped in 50 ml warm water1 pinch
- Granulated white sugar200 g
- Premium culinary rosewater3 tbsp
- Finely ground green cardamom½ tsp
- Slivered almonds, soaked in rosewater40 g
- Ground cinnamon for decorating1 tsp
Preparation Steps
1
Boil soaked rice in 900 ml water over medium heat for 30 minutes, skimming foam, until rice grains completely break down into a smooth porridge.
30 min timer
2
Add sugar and stir constantly for 10 minutes until fully dissolved. Pour in brilliant golden saffron water, cardamom, slivered almonds, and rosewater.
10 min timer
3
Simmer gently over low heat for 10 minutes until glossy and thick. Pour into shallow dessert bowls, allow to cool and set, then decorate with traditional patterns of ground cinnamon and pistachios.
10 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
240
Protein
3g
Carbohydrates
54g
Fat
2g
Allergens
Nuts
*estimated values per serving
Provenance & Public Domain Audit
Source: Middle Eastern & Mediterranean Culinary Archives / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Levantine Culinary Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
