SHOLEH ZARD RECIPE Persian Saffron Rice Pudding Makes: 9 - 12 generous servings Ingredients: -- 1 cup (~215g) Basmati or Jasmin rice -- 7 cups Water -- 4 tbsp Slivered almonds -- 10 Cardamom pods -- 1 tsp Rosewater essence -- 1/4 tsp Ground saffron (for making saffron solution) -- 2 large Cinnamon sticks -- 1 1/2 cups (320g) Sugar -- 2 tbsp Butter -- 1 tbsp Vegetable oil -- Ground cinnamon for decorating -- 2 tbsp Slivered (or finely crushed) pistachio nuts for decoration Instructions: -- Wash the Basmati or Jasmin rice until the water runs clear - 3 to 4 rinses. -- Soak the rice in 7 cups of water for at least 30 minutes to soften the rice grains. -- In a small bowl, combine the rosewater essence, 1/4 cup of water and the slivered almonds. -- Crush the cardamom pods and add them to the rosewater and almonds. -- Stir and put aside to soak. -- To make the saffron solution, mix the 1/4 tsp ground saffron with 5 ounces of freshly boiled hot water in a small glass and let it brew for at least 5 minutes before using. -- After the 30 minutes of soaking time, check if the rice is soft enough to proceed. -- To test, try to squeeze and cut the rice grains between your fingernails. -- If it’s difficult to split the rice grains into smaller pieces, let them soak 30 minutes longer. -- Add the soaked rice and its water to a medium sized pot on medium high heat. A nonstick, thick-bottomed pot is ideal. -- Bring to a boil (stir occasionally). -- Once the water is boiling, reduce the temperature to low and start skimming the foam off the surface. -- The foam is extra starch and removing it improves the dish’s final texture. -- Let the rice cook gently until most of the water is evaporated/absorbed. This will take about 20 minutes. -- Stir occasionally during the 20 minutes. -- When the water level is almost the same as the rice, add the cinnamon sticks, rosewater, almonds, and cardamom and stir thoroughly. -- Add 5 ounces of saffron solution and stir thoroughly. -- In a separate pan or microwave-safe glass, boil 1 cup of water. -- Combine the boiling water with the 1 1/2 cups of sugar and stir until incorporated. -- Add the sugar water to the Sholeh Zard and stir thoroughly. -- Let your Sholeh Zard simmer on lowest temp setting (while stirring often, about once every 30 seconds to a minute) until it has the desired consistency, a minimum of 20 minutes. -- From this point on, stir regularly to prevent your rice pudding from sticking to the pan. -- Depending on your cooktop’s heat profile and thickness of your pot, the timing may be different. -- When the Sholeh Zard has reached the desired consistency, remove from heat. -- Remove the cinnamon sticks and cardamom pods. -- Add the butter and vegetable oil and stir thoroughly. -- If you do not intend to decorate the surface of Sholeh Zard portions, you can serve it hot/warm at this point. -- Let the Sholeh Zard rest for 5 - 10 minutes. -- Transfer your Sholeh Zard from the pot into portion-sized serving containers or one big serving bowl. Let it cool down completely and proceed to decorate it with cinnamon powder, pistachio and almond slivers (or crushed) and other edible decorations such as dried Damascus roses. Be creative. -- Enjoy hot right after cooking, cold or at room temperature. -- Note: You can store Sholeh Zard in the refrigerator for up to 7 days. -- If you see water separating from the pudding after a few days in the refrigerator, simply stir it back in and enjoy.
It has to be cold for me, Chef. Wonderful video. I didn't know about flavoring the almonds, I will try it next time. I bought a bunch of cappuccino stencils for decorating it
This was one of my favourite things when I lived in Iran... we only made it a few times a year, but that just made it more special. The smell as it was cooking was just divine, and being quite artsy they would leave the decoration to me, which felt like a huge privilege.
Mr. Bagheri, Would it be okay to replace the sugar with, say, maple syrup? Sugar is really bad for our bodies! Thank you for your marvellous programme.
SHOLEH ZARD RECIPE
Persian Saffron Rice Pudding
Makes: 9 - 12 generous servings
Ingredients:
-- 1 cup (~215g) Basmati or Jasmin rice
-- 7 cups Water
-- 4 tbsp Slivered almonds
-- 10 Cardamom pods
-- 1 tsp Rosewater essence
-- 1/4 tsp Ground saffron (for making saffron solution)
-- 2 large Cinnamon sticks
-- 1 1/2 cups (320g) Sugar
-- 2 tbsp Butter
-- 1 tbsp Vegetable oil
-- Ground cinnamon for decorating
-- 2 tbsp Slivered (or finely crushed) pistachio nuts for decoration
Instructions:
-- Wash the Basmati or Jasmin rice until the water runs clear - 3 to 4 rinses.
-- Soak the rice in 7 cups of water for at least 30 minutes to soften the rice grains.
-- In a small bowl, combine the rosewater essence, 1/4 cup of water and the slivered almonds.
-- Crush the cardamom pods and add them to the rosewater and almonds.
-- Stir and put aside to soak.
-- To make the saffron solution, mix the 1/4 tsp ground saffron with 5 ounces of freshly boiled hot water in a small glass and let it brew for at least 5 minutes before using.
-- After the 30 minutes of soaking time, check if the rice is soft enough to proceed.
-- To test, try to squeeze and cut the rice grains between your fingernails.
-- If it’s difficult to split the rice grains into smaller pieces, let them soak 30 minutes longer.
-- Add the soaked rice and its water to a medium sized pot on medium high heat. A nonstick, thick-bottomed pot is ideal.
-- Bring to a boil (stir occasionally).
-- Once the water is boiling, reduce the temperature to low and start skimming the foam off the surface.
-- The foam is extra starch and removing it improves the dish’s final texture.
-- Let the rice cook gently until most of the water is evaporated/absorbed. This will take about 20 minutes.
-- Stir occasionally during the 20 minutes.
-- When the water level is almost the same as the rice, add the cinnamon sticks, rosewater, almonds, and cardamom and stir thoroughly.
-- Add 5 ounces of saffron solution and stir thoroughly.
-- In a separate pan or microwave-safe glass, boil 1 cup of water.
-- Combine the boiling water with the 1 1/2 cups of sugar and stir until incorporated.
-- Add the sugar water to the Sholeh Zard and stir thoroughly.
-- Let your Sholeh Zard simmer on lowest temp setting (while stirring often, about once every 30 seconds to a minute) until it has the desired consistency, a minimum of 20 minutes.
-- From this point on, stir regularly to prevent your rice pudding from sticking to the pan.
-- Depending on your cooktop’s heat profile and thickness of your pot, the timing may be different.
-- When the Sholeh Zard has reached the desired consistency, remove from heat.
-- Remove the cinnamon sticks and cardamom pods.
-- Add the butter and vegetable oil and stir thoroughly.
-- If you do not intend to decorate the surface of Sholeh Zard portions, you can serve it hot/warm at this point.
-- Let the Sholeh Zard rest for 5 - 10 minutes.
-- Transfer your Sholeh Zard from the pot into portion-sized serving containers or one big serving bowl. Let it cool down completely and proceed to decorate it with cinnamon powder, pistachio and almond slivers (or crushed) and other edible decorations such as dried Damascus roses. Be creative.
-- Enjoy hot right after cooking, cold or at room temperature.
-- Note: You can store Sholeh Zard in the refrigerator for up to 7 days.
-- If you see water separating from the pudding after a few days in the refrigerator, simply stir it back in and enjoy.
It has to be cold for me, Chef. Wonderful video. I didn't know about flavoring the almonds, I will try it next time. I bought a bunch of cappuccino stencils for decorating it
I love sholeh zard very much, it's delicious and it reminds me the wonderful time I spent in Iran from 1973 to 1978. I miss it so much!
This was one of my favourite things when I lived in Iran... we only made it a few times a year, but that just made it more special. The smell as it was cooking was just divine, and being quite artsy they would leave the decoration to me, which felt like a huge privilege.
Just made this for my Persian partner's birthday, and she loved it! Thank you for the recipe & video @CafeBagheri!!
Thank you for producing this video. Your trick to decorate Sholeh Zard is amazing.
the kitchen and the food looks incredible!!!! 🔥🔥🔥🔥🔥
One of my favorite dishes. I like some changes in your recipe like soaking the almonds! I love the rosewater and cardamom.
Very beautiful kitchen. I should try your rice pudding. ❤
Looks delicious and not difficult to make. I love the taste of saffron!
Looks delicious! My family does not use butter and it sounds like a wonderful addition, thank you for sharing!
Hi Dear Ben it was perfect
فکر کنم همراه شکر نباید آب اضافه کنید برای اینکه خود شکر مواد را شل میکنه
Very nice. But I make it with short grains rice n also I crushed my cardamom n mix it with shulla zard. 🙏🌹❤
I do this when I make too much rice the night before...
Instead of your picture, the thumbnail should focus on the dish, and present it clearly.
Mr. Bagheri, Would it be okay to replace the sugar with, say, maple syrup?
Sugar is really bad for our bodies!
Thank you for your marvellous programme.
I have never tried a syrup but it should work! I love maple syrup. I need to try this!!!
No, i don't think you could use maple syrup, but maybe brown sugar , well why not try maple syrup why not .
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