Shole Zard (شله زرد) is an easy saffron rice pudding and one of the traditional Persian desserts served on many occasions. It is one of the foods that are also prepared as a Nazri. In Iranian culture, when you have a wish or desire, you promise something in return to God. As soon as your wish is granted, you prepare some food and share it with people. A Nazri can be anything you wish according to your taste or even your wish, and Shole Zard is among the most popular.
One of my childhood memories is of the massive pots of Shole Zard in our backyard that the ladies of the family mixing it with a huge spoon in turn. Because apparently that act can also make wishes come true. Oh dear, I hadn’t noticed before, but it seems like we are a truly superstitious country!
The beautiful bright yellow color comes from the exceptional Persian saffron and you can just imagine the aroma it gives to the dessert.it also can boost mood and energy level.
I personally brought some very fine saffron from Iran to make this recipe for our gathering and am looking forward to making it for our event.
Ingredients
1 cup white rice of any kind, preferably broken grains. If you are using whole grains, it would need more water.
6 cups water (may vary depending on the type of the rice)
2 cups sugar (you can reduce it to 1 cup easily if you don't like that much sugar, this is the traditional recipe)
50 grams butter
1/2 cup Rosewater
1/4 cup bloomed saffron
1/4 cup slivered almonds (optional)
1/2 teaspoon powdered cardamom (optional)
To garnish: powdered cinnamon, silvered almonds and pistachios, dried rose petals.
Instruction
Wash the uncooked rice with cold water several times and soak it in the water for 5-6 hours. Then put it in a deep nonstick saucepan on medium heat and bring to a boil. Then reduce the heat to just above the low marking, simmer with a low boil without covering the pan and let it bake until it gets mushy.
After around one hour, most of the water should be cooked off and the rice should be completely tender. Add sugar, stir and keep on low heat.
Add bloomed saffron and butter and keep it on the heat. Remember that the color blooms after some minutes and you don't need to have a perfect color as soon as you add the saffron. Use a wooden spoon to stir several times so the Sholeh Zard does not stick to the bottom or sides of the pan. You can add cardamom at this step if you want.
Stir occasionally, until the pudding is the texture of loose porridge. When the thickness is as you desire, add rosewater and keep it on heat for a few more minutes. You can also add slivered almonds at this time. You can soak the silver almonds for 1-2 hours in water so that it would be more tender, I don't do it since I prefer it more crunchy.
Now you can remove it from the heat. Spoon the pudding into small cups and let cool slightly at room temperature for half any hour. Then garnish the Shole Zard cups with cinnamon, rose petals, slivered almonds and pistachio as you desire.
You can serve Persian saffron rice pudding both cool and warm. To serve it cold, cover the cups with plastic and refrigerate until thickened, about 1-2 hour.
Bon Appetit! نوش جان!
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