Sholeh Zard - Persian Saffron Rice Pudding

شله زرد Sholeh zard - Saffron and rosewater rice pudding is an aromatic and flavorful traditional Iranian dessert that can be made all year round and it's one of my favorite desserts. This recipe takes a little bit of time and patience to prepare but it is well worth the effort.

Sholeh Zard - Saffron Rice & Rosewater Pudding

Ingredients:

Serves 8

2 cups white rice

2 cups sugar (may be adjusted to your liking)
1 teaspoon ground saffron dissolved in 3 tablespoons of hot water

1/2 cup slivered almonds
1/2 cup rosewater
2 tablespoons butter
Water

Garnish:

2 tablespoons slivered almonds

2 tablespoons ground pistachios

1-2 tablespoons ground cinnamon

Method:

1. Rinse the rice with cool water until the water becomes clear. Drain and place the rice in a large bowl, add 6 cups of water and soak the rice for 6-8 hours. 
2. Drain the washed and soaked rice, place in a large heavy-bottomed pot, add 12 cups of water, bring to a gentle boil over medium heat, reduce the heat, cover, leaving the lid a little ajar, cook over low heat for 40 minutes or until the rice is soft and the water is fully absorbed, stirring occasionally with a wooden spoon. 
3. Add the sugar and stir until it is fully dissolved.
4. Add the slivered almonds, stir well and add the butter.
5. Add the saffron and mix thoroughly, simmer for another 20 minutes over low heat. 
6. Add the rosewater, cover and cook for another 10-15 minutes over low heat. 

Pour the rice pudding into a large serving bowl or several small bowls. Garnish with cinnamon, almonds and pistachios and let cool for at least an hour before serving.

Enjoy!