Sholeh Zard Recipe - Persian Saffron Rice Pudding
A gluten free Middle Eastern recipe with /2 basmati rice, water, salt - to taste. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin preparing the Sholeh Zard Recipe, wash rice in running water to remove starch and grit out
/2 basmati rice(1 cup)water(8 cups)tablespoons water - (or milk)(2)rose water(1/4 cup) - 2
Repeat 2-3 times till you get clear water
water(8 cups)tablespoons water - (or milk)(2)rose water(1/4 cup) - 3
Strain the rice in a rice strainer and keep aside
/2 basmati rice(1 cup) - 4
In a deep kadai, heat water
water(8 cups)tablespoons water - (or milk)(2)rose water(1/4 cup) - 5
Add rice into it and bring it to boil, removing the white froth
/2 basmati rice(1 cup) - 6
Now simmer the gas flame, cover the lid and allow the rice to cook for about 15 mins or until soft
/2 basmati rice(1 cup) - 7
While the rice is cooking combine saffron and hot milk/water in a small bowl and keep aside
/2 basmati rice(1 cup)water(8 cups)saffron strands(1/4 teaspoon)tablespoons water - (or milk)(2)rose water(1/4 cup) - 8
After the rice is cooked add sugar and stir constantly for about 10-15 minutes
/2 basmati rice(1 cup)icing sugar(3 cups) - 9
As soon as the rice turns sticky add saffron, ground almond, cardamom powder, rose water and unsalted butter or ghee
/2 basmati rice(1 cup)water(8 cups)salt - to tasteghee(1/4 cup)saffron strands(1/4 teaspoon)tablespoons water - (or milk)(2)almond meal (badam powder)(4 tablespoon)cardamom powder (elaichi)(1 teaspoon)rose water(1/4 cup)teaspoons cinnamon powder (dalchini)(2) - 10
Combine well
- 11
Cover the lid and simmer on low heat for 45 minutes, stirring occasionally until the mixture has thickened to a pudding consistency
- 12
Chill the saffron rice pudding in the refrigerator until set for almost 2 hours
/2 basmati rice(1 cup)saffron strands(1/4 teaspoon) - 13
Serve the Sholeh Zard Recipe | Persian Saffron Rice Pudding for dessert after weekend dinner of Khoresht Fesenjan Recipe and Modur Pulao
/2 basmati rice(1 cup)saffron strands(1/4 teaspoon)
Nutrition Facts
Per serving
Rate this recipe
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Sholeh Zard Recipe - Persian Saffron Rice Pudding
A gluten free Middle Eastern recipe with /2 basmati rice, water, salt - to taste. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
13 steps- 1
To begin preparing the Sholeh Zard Recipe, wash rice in running water to remove starch and grit out
/2 basmati rice(1 cup)water(8 cups)tablespoons water - (or milk)(2)rose water(1/4 cup) - 2
Repeat 2-3 times till you get clear water
water(8 cups)tablespoons water - (or milk)(2)rose water(1/4 cup) - 3
Strain the rice in a rice strainer and keep aside
/2 basmati rice(1 cup) - 4
In a deep kadai, heat water
water(8 cups)tablespoons water - (or milk)(2)rose water(1/4 cup) - 5
Add rice into it and bring it to boil, removing the white froth
/2 basmati rice(1 cup) - 6
Now simmer the gas flame, cover the lid and allow the rice to cook for about 15 mins or until soft
/2 basmati rice(1 cup) - 7
While the rice is cooking combine saffron and hot milk/water in a small bowl and keep aside
/2 basmati rice(1 cup)water(8 cups)saffron strands(1/4 teaspoon)tablespoons water - (or milk)(2)rose water(1/4 cup) - 8
After the rice is cooked add sugar and stir constantly for about 10-15 minutes
/2 basmati rice(1 cup)icing sugar(3 cups) - 9
As soon as the rice turns sticky add saffron, ground almond, cardamom powder, rose water and unsalted butter or ghee
/2 basmati rice(1 cup)water(8 cups)salt - to tasteghee(1/4 cup)saffron strands(1/4 teaspoon)tablespoons water - (or milk)(2)almond meal (badam powder)(4 tablespoon)cardamom powder (elaichi)(1 teaspoon)rose water(1/4 cup)teaspoons cinnamon powder (dalchini)(2) - 10
Combine well
- 11
Cover the lid and simmer on low heat for 45 minutes, stirring occasionally until the mixture has thickened to a pudding consistency
- 12
Chill the saffron rice pudding in the refrigerator until set for almost 2 hours
/2 basmati rice(1 cup)saffron strands(1/4 teaspoon) - 13
Serve the Sholeh Zard Recipe | Persian Saffron Rice Pudding for dessert after weekend dinner of Khoresht Fesenjan Recipe and Modur Pulao
/2 basmati rice(1 cup)saffron strands(1/4 teaspoon)
About this recipe
A gluten free Middle Eastern recipe with /2 basmati rice, water, salt - to taste. Ready in 30 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
