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+ servings

Sholeh Zard

Omid Roustaei, The Caspian Chef
Saffron, rosewater rice pudding
5 from 20 votes
Prep Time 5 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 35 mins
Course Dessert
Cuisine Persian
Servings 8


  • 1 cup Basmati or Jasmine rice, rinsed
  • 8 cups water
  • 1/8 teaspoon salt
  • 2 cups sugar, adjust to your taste
  • 4 tablespoons rosewater
  • 1/2 teaspoon ground saffron, dissolved in 2 tablespoons hot water
  • 3 tablespoons butter
  • 1/2 cup slivered almonds


  • 1 tablespoon cinnamon, ground
  • 2 tablespoons pistachios, slivered
  • 2 tablespoons almonds, slivered


  • In a large pot, combine 8 cups of water, the rinsed rice and salt and bring to a gentle boil, stirring occasionally.
  • Once the rice mixture has come to a boil, lower the flame, partially cover, and cook for 60 minutes. Be sure to stir occasionally to prevent the rice settling in the bottom. Take extra care not to over mix.
  • After 60 minutes, the rice should be soft and the mixture reasonably thick.
  • Add the remaining ingredients, gently stir and reduce the heat to low, cover and cook for another 30 minutes.
  • At this stage the pudding should have a creamy and homogeneous substance without any excess liquid. In the event there is excess liquid, continue to cook on low flame uncovered until the right texture has been achieved. Keep in mind that the pudding will harden as it cools down.
  • Place the Sholeh Zard in individual serving cups and garnish with ground cinnamon, slivered pistachios and almonds.
  • Place in the refrigerator and serve chilled.
Keyword almonds, pistachio, pudding, rice pudding, Rose water, saffron
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