Persian Saffron Rice Pudding (Sholeh Zard)

Instructions

1. 1

   Grind 1 g saffron threads into powder, pour over 60 ml warm water, and set aside to steep. Rinse 200 g short-grain rice thoroughly in a colander under cold water until the runoff is clear, then drain well. Place a deep pot on the stove.

2. 2

   Pour 1200 ml water and the rinsed rice into the pot over medium-high heat. Bring to a rapid boil, then turn heat down to low, cover partially, and simmer for 25 minutes without stirring until grains absorb water, break apart, and turn mushy.

3. 3

   Keep heat low and stir 250 g granulated sugar into the soft rice using a wooden spoon. Stir continuously for 10 minutes; the sugar will melt and thin out the mixture before it turns shiny and thickens smoothly. Stir constantly to prevent sticking.

4. 4

   Pour in the steeped golden saffron liquid and add 30 g unsalted butter. Continue stirring over low heat for 5 minutes until the butter melts into the pudding and the entire batch takes on a uniform, vibrant deep yellow color.

5. 5

   Stir in 60 ml rosewater. Cover the pot with a tight lid and leave it to steam over the lowest heat for 10 minutes without opening. The pudding should be thick enough to coat a wooden spoon cleanly without runny liquid separating.

6. 6

   Turn off the heat and ladle the hot rice pudding into individual shallow bowls. Let sit at room temperature for 15 minutes to form a soft skin on top. Garnish with ground cinnamon patterns, slivered pistachios, and almonds before serving warm or chilled.

Serve with

Drink

Spanish Iced Chamomile and Citrus Tea

Spanish · 25 min