A Taste of Persia: Shole Zard

by Modgtaba Fallah

modgtaba fallah / KA LAMAKUA

Persian food is one of the healthiest, most tasteful and colorful foods in the world, fascinating everyone that tries it for the first time. What we call “Persian” food actually comprises a variety of cuisines from different parts of what is now Iran, but there are foods that are common across all parts of Persia.

Shole Zard is a good example of one of these common dishes.  It is one of our most popular desserts, with an eye catching saffron color and fabulous flavor. It’s also a significant part of cultural and religious ceremonies.

In some parts of Iran people add slivered Pistachios as well to give the pudding flavor and color, while in other parts of Iran people add ground cardamom along with the saffron.

It is up to you if you want to eat it warm, but in Iran, shole zard is traditionally served cold, garnished with ground cinnamon and almonds. Please note that if you add the sugar or rosewater before the saffron it may prevent the saffron from giving the pudding its full color. 

modgtaba fallah / KA LAMAKUA

Shole Zard – Saffron Rice Pudding

Ingredients: 

1/2 cup rice (any kind except Basmati)
1/2 cup slivered almonds
1 cup sugar
1/2 tbsp. ground cinnamon
1/4 cup rosewater
1 tbsp. butter
1/2 tsp. ground saffron (Persian or Spanish)
4 cups water + 1 additional cup for the saffron

1) Soak the rice in 4 cups of water for 4-5 hours.

2) Steep the ground saffron in 1 cup of boiling water and set aside. Transfer the rice and its water in a deep pot and bring it to a boil. Reduce the heat to low and simmer for 2 hours.

3) Add the slivered almonds and saffron solution to the rice and simmer for an additional 15 minutes, then add the rosewater and sugar and simmer for another 5 minutes before adding the butter. Let cool for 30 minutes before serving hot, or chill and serve cold.