Sholeh Zard (Persian Yellow Rice Pudding) is a traditional Iranian recipe for a classic creamy rice pudding coloured yellow with safflower or saffron that's chilled and decorated before serving. The full recipe is presented here and I hope you enjoy this classic Iranian version of: Persian Yellow Rice Pudding (Sholeh Zard).
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This is a classic Persian rice pudding that's coloured/flavoured yellow with saffron (or for a cheaper version dried safflower petals) along with rose water and cardamom. I provide methods for making saffron and safflower infused water so you can chose which one you're going with.
Once decorated this is an elegant dessert and is traditionally served on special occasions.
Ingredients:
200g short grain (pudding) rice but not risotto rice
1.75l water
400g white sugar
30g salted butter
2 tbsp liquid safflower or liquid saffron (see method for now to prepare).
4 green cardamom pods, seeds extracted and ground
4 tbsp rose water
Garnish/Decorations:
ground cinnamon
slivered pistachios and almonds
almond flakes
whole blanched almonds
dried crushed rose petals
rose buds
edible silver and/or gold leaf
Method:
For safflower water, crush 1 tbsp dried safflower petals in a mortar. Work in 2 tbsp just off the boil water then scrape into a cup and set aside to infuse for at least 30 minutes.
For saffron water, add a generous pinch of saffron threads to a mortar. Pound and crush to a powder with a pestle then work in 2 tbsp just off the boil water. Scrape into a cup and set aside to infuse for at least 20 minutes.
Place the rice in a bowl, cover with water then swish with your hand. Drain off the water. Repeat this 2–3 times until the water runs clear. Turn the rice into a colander and set aside to drain.
Transfer the drained rice to a large saucepan and pour in the water. Bring to a boil, stirring occasionally over high heat. As soon as the mixture is boiling reduce to a low simmer and cook gently for 60 minutes (for pudding rice).
Add the sugar, stirring until dissolved then add the butter, safflower or saffron water (along with any ground threads) and ground cardamom. Return to a boil over medium heat.
Again, as soon as the mixture is boiling reduce the heat to low, stir once then continue simmering gently for 10 minutes.
At the end of this time, take the pan off the heat and stir in the rose water.
Divide between serving dishes and set aside to cool for 10 minutes. At this time cover with clingfilm and chill in the refrigerator for at least 3 hours (preferably over night). The pudding will thicken as it cools.
About 10 minutes before you're ready to serve garnish the pudding attractively then bring to the table.
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