Creamy Persian Saffron Rosewater Rice Pudding (Sholeh Zard)
A creamy, fragrant Persian rice pudding flavored with saffron and rosewater, perfect for a comforting yet elegant dessert that’s quick and easy to make.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: Persian
Ingredients
Scale
- 1 cup long-grain white rice, rinsed
- 4 cups water
- 1 cup granulated sugar
- A pinch (about 10 threads) saffron threads, soaked in 2 tablespoons warm rosewater
- 2 tablespoons rosewater
- 1 tablespoon unsalted butter
- A pinch ground cardamom (optional)
- Slivered almonds and pistachios, toasted (for garnish)
- Ground cinnamon and ground nutmeg (for dusting garnish)
Instructions
- Rinse the rice under cold water until the water runs clear to remove excess starch. Drain well.
- In a medium heavy-bottomed saucepan, combine the rinsed rice with 4 cups of water. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Partially cover and cook for about 15 minutes, stirring occasionally, until rice is tender but still holds shape.
- While the rice cooks, crush saffron threads and soak them in 2 tablespoons of warm rosewater for 10 minutes to release color and aroma.
- Once the rice is tender, stir in sugar and butter. Reduce heat to low and cook gently, stirring frequently for about 10 minutes until sugar dissolves and mixture thickens slightly.
- Add the saffron-rosewater mixture and ground cardamom to the pot. Stir well and continue to simmer on low for another 10 minutes, stirring often until pudding is creamy and fragrant but not watery.
- If desired, lightly mash some cooked rice grains against the side of the pot with a spoon to create a smoother texture without losing all texture.
- Remove from heat once pudding reaches desired creaminess. Transfer to serving bowls or a large dish.
- Garnish with toasted slivered almonds, pistachios, and a dusting of ground cinnamon and nutmeg. Let cool to room temperature, then refrigerate for at least 2 hours before serving chilled.
Notes
Use a sturdy heavy-bottomed pan to prevent scorching. Stir frequently during simmering to avoid sticking. For vegan version, substitute butter with coconut oil or plant-based spread and sugar with maple syrup or agave. Adjust sweetness gradually to taste. Chill pudding for at least 2 hours before serving for best texture. Pudding thickens when chilled; stir in a splash of milk or rosewater before serving if needed.
Nutrition
- Serving Size: About 1/2 cup per se
- Calories: 230
- Sugar: 30
- Sodium: 20
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 42
- Fiber: 1
- Protein: 3
Keywords: Persian rice pudding, Sholeh Zard, saffron rice pudding, rosewater dessert, creamy rice pudding, easy Persian dessert