Sholeh zard is a golden Persian saffron rice pudding scented with rose water and cardamom. Despite sometimes being described as “milk rice”, this recipe cooks the rice in water and contains no milk. A little butter adds richness, while cinnamon and nuts make a beautiful finish.
Serves 4 · Soak the rice for 1 hour · Cook until very soft and creamy · Serve cooled with cinnamon, almonds and pistachios.
Ingredients for 4 servings
- 100 g short-grain rice
- 1 litre water, plus water for soaking
- 150 g sugar
- 1 pinch of salt
- ½ teaspoon ground cardamom
- 2 tablespoons food-grade rose water
- 1 small pinch of saffron threads
- 3 tablespoons hot water, for the saffron infusion
- 1 tablespoon butter
- To decorate: slivered almonds, ground cinnamon and chopped pistachios
How to make sholeh zard
- Wash and soak. Rinse the rice thoroughly and soak it in water for 1 hour. Drain.
- Cook the rice. Put the drained rice and 1 litre of water in a pan. Cook gently over medium heat until the grains are very soft, stirring as the mixture thickens.
- Infuse the saffron. While the rice cooks, steep the threads in 3 tablespoons of hot water for about 10–15 minutes. Add the infusion and threads to the soft rice.
- Sweeten and flavour. Stir in the sugar, butter, salt and cardamom. Cook gently, stirring, until the pudding is creamy and evenly golden.
- Add rose water. Stir it in near the end and simmer gently for a further 5 minutes.
- Serve. Divide between bowls and allow to cool. Decorate with cinnamon, almonds and pistachios.
Tips for a creamy pudding
Let the rice become very soft before adding the sugar. Keep the heat gentle as the mixture thickens and stir the base to prevent sticking. If the pan dries before the rice softens, add a little hot water; pan size and evaporation can vary.
Rose water differs in strength. Choose a food-grade product and adjust cautiously to taste. The pudding thickens further as it cools, so judge the texture with that in mind.
A dessert for sharing
Sholeh zard is often shared at family gatherings and celebrations. Its golden colour and patterned garnish make individual bowls feel special. Use cinnamon sparingly for a clear design and a balanced flavour.
Frequently asked questions
Does sholeh zard contain milk?
This version does not. It uses water for the rice, but the butter still contains milk ingredients.
Can I make it ahead?
Yes. Let it cool, then keep it covered in the refrigerator. Add the garnish when serving if you prefer it fresh.
Which allergens are present?
The butter contains milk, and the garnish includes almonds and pistachios. Check ingredient labels and cross-contact requirements.
More golden desserts
Try Afghan saffron firni or kesar kulfi. Explore the Saffron Academy, and discover Saffrona saffron for your next recipe.