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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash the rice several times until the water runs mostly clear. Soak the rice in water for at least 1 hour.
Drain the rice and add it to a large pot with 6 cups of water. Bring to a boil, then cook over medium-low heat until the rice becomes completely soft and starts to break apart.
Add the sugar and stir well. Continue cooking until the mixture becomes thick and creamy.
Add the dissolved saffron, rose water, butter, cardamom, and slivered almonds. Stir gently and cook for another 15–20 minutes until the mixture reaches a thick, pudding-like consistency.
Turn off the heat and pour the Sholeh Zard into serving bowls. Let it cool.
Garnish with cinnamon and pistachios before serving.
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For a more intense saffron flavor, grind the saffron threads before dissolving them in hot water.
Adjust the amount of sugar to taste if you prefer a less sweet pudding.
Can I use brown rice instead of white rice?
White rice is traditional for Sholeh Zard, but you can experiment with brown rice. Keep in mind it may alter the texture and cooking time.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make Sholeh Zard ahead of time?
Yes, you can make it a day in advance. The flavors often deepen after resting overnight.
Is there a substitute for rose water?
If you don't have rose water, you can use orange blossom water, but it will change the flavor profile.
What can I use instead of pistachios for garnish?
You can use slivered almonds or leave it plain if you prefer.
