Creamy Persian Saffron Rose Water Rice Pudding Recipe Easy Homemade Sholeh Zard
A creamy and fragrant Persian rice pudding scented with saffron and rose water, offering a comforting and exotic dessert that’s quick and easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Cuisine: Persian
Ingredients
Scale
- 1 cup (190 g) long-grain white rice, rinsed
- 4 cups (950 ml) water
- 1 cup (200 g) sugar
- 2 tablespoons (28 g) unsalted butter, softened
- 1/2 teaspoon saffron threads, soaked in 2 tablespoons hot water
- 1 tablespoon rose water
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom (optional)
- 2 tablespoons toasted slivered almonds
- Optional: a few drops of orange blossom water or a sprinkle of pistachios
Instructions
- Rinse the rice under cold water in a fine mesh sieve until the water runs clear. Drain well (about 5 minutes).
- In a medium saucepan, combine rinsed rice with 4 cups (950 ml) water. Bring to a gentle boil over medium heat, then reduce to low and partially cover. Simmer for 20-25 minutes, stirring occasionally, until rice is tender but holds shape.
- While rice cooks, soak 1/2 teaspoon saffron threads in 2 tablespoons hot (not boiling) water for 10 minutes until water turns amber.
- When rice is tender, stir in 1 cup sugar and 2 tablespoons unsalted butter. Stir gently until sugar dissolves and mixture thickens slightly (about 5 minutes).
- Add saffron water and 1 tablespoon rose water. Stir in 1/2 teaspoon ground cinnamon and optional 1/4 teaspoon ground cardamom. Taste and adjust rose water if needed.
- Lower heat and simmer pudding for another 5-10 minutes, stirring often, until creamy and thick enough to hold shape on a spoon but still soft.
- Pour pudding into bowls or a serving dish. Garnish with toasted slivered almonds and a light dusting of cinnamon. Serve warm or chill in the fridge for 2 hours to serve cold.
Notes
Rinse rice well to prevent gluey texture. Use Persian saffron for best flavor and color. Add rose water at the end to preserve aroma. Toast almonds just before serving for best crunch. For vegan version, substitute butter with coconut oil or vegan margarine and use almond milk instead of water. If pudding is too thick, stir in a splash of milk or water; if too thin, cook longer on low heat.
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 250
- Sugar: 30
- Sodium: 15
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 45
- Fiber: 1
- Protein: 3
Keywords: Persian rice pudding, Sholeh Zard, saffron dessert, rose water pudding, creamy rice pudding, easy Persian dessert, gluten-free dessert, vegan option