Ingredients: (4 servings)     rice, 500 grams     sugar, 1 kg     cooking oil     saffron, 1/2 teaspoon     rosewater, 1/2 cup     pistachio, crushed     almond, crushed     cinnamon, one teaspoon Directions: Wash rice a few times until the water is clear, then drain. Add six times water and bring to a boil, removing the foam. When rice softens completely, add sugar and stir well. Dissolve saffron in half a cup of hot water and add to the mix. Heat up oil and also add to the mix. Add in most of the almonds and the rosewater. Stir well and cover. Cook in oven at low temperature for half an hour. Serve with pistachio, almond and cinnamon sprinkled on top.

Sholeh Zard is a Persian saffron rice pudding. I call it a pudding as it has a custard-like consistency however it is made with water, not milk. This is an iconic Persian delicacy served traditionally for ceremonial events or for guests. As with most Persian desserts, sholeh zard is beautifully aromatic thanks to the generous

I wrote about Iranian cuisine few weeks back as one of the most traditional ones. A lots of recipes originated long ago and are still made in many homes. Most…

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Sholeh Zard ist ein persischer Safran Reispudding und wird an besonderen Anlässen zubereitet, ein köstlicher orientalischer Dessert.

SHOLEH ZARD | Persian Rice Pudding, flavored with saffron + rose water #recipe #spoondessert #middleeasternfood

Among the next few post will be some traditional Persian foods. These are what I call "debatable" recipes. Between my paternal and mater...

This magical, sweet rice pudding called sholeh zard is an aromatic and lovely combination of saffron, cardamom and rosewater. Get the recipe at Food & Wine.

Sholeh zard is a Persian saffron rice pudding with exquisite flavors of saffron and rosewater. This dessert is gluten-free and easy to make.

Learn how to make this old fashioned golden Persian dessert called Sholeh Zard. A favorite dessert that is flavored and colored with saffron and perfumed with...

Sholeh Zard is a very popular Persian dessert. The rice pudding is cooked with almond sticks until it softens. The almond sticks don’t soften as much and therefore give it more texture. The three spices in Sholeh Zard (and also three of the most typical spices in Iranian cuisine) are saffron, cardamom and cinnamon. Traditionally the rice pudding is cooked in water. In this version, I am using milk for a more creamy texture. Feel free to simply swap the milk with water if you prefer though. The dessert is garnished with cinnamon.

Persian/Iranian Recipes

Sholeh Zard is a very traditional Persian dessert. It's made with few ingredients yet it's deeply aromatic and packed with flavors. Saffron is a staple to Iranian cuisine and this dessert is no exception. Sholeh Zard translates to yellow pudding in farsi. To make this dessert you need rice which gets cook in water for long time till it gets soft and falls apart. Then sugar, rosewater, saffron and cardamom added to brightening up the pudding. Sholeh Zard can be served either cold or in the room

2hr · 6 servings Ingredients: • 1/2 cup Basmati or Jasmin rice • 4 cups water • 1/4 teaspoon ground saffron  • 2/3 cup granulated sugar • 5 cardamom pods • 1/4 cup slivered almonds • 1 1/2 tablespoons rose water • 2 tablespoons unsalted butter • Cinnamon powder (optional garnish) • Slivered pistachio (optional garnish) • Dried Rose Petals (optional garnish)

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This rich and creamy Persian rice pudding is subtly flavored with saffron and rosewater then topped with decorations meant to impress.

This cozy dessert from Sara Mardanbigi and Edgar Rico, the owners of Nixta Taqueria in Austin, Texas, is a take on sholeh zard, a loose, heavily spiced Persian rice pudding Ms. Mardanbigi grew up eating. It also borrows influence from the Mexican arroz con leche of Mr. Rico’s childhood. Their take is warm and smoky with black cardamom and saffron, velvety from egg yolks and butter, and has a savory finish. It calls for arborio rice instead of the usual basmati to add a slight chew, and strawberry powder instead of rosewater to provide similar floral notes with a punch of acid.