Middle EasternDessertGluten Free

Sholeh Zard Recipe - Persian Saffron Rice Pudding

Name: Sholeh Zard Recipe - Persian Saffron Rice Pudding
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 cup /2 basmati rice; 8 cups water; salt - to taste; 3 cups icing sugar; 1/4 cup ghee; 1/4 teaspoon saffron strands; 2 tablespoons water - (or milk); 4 tablespoon almond meal (badam powder); 1 teaspoon cardamom powder (elaichi); 1/4 cup rose water; 4 tablespoons badam (almond) - chopped; 2 tablespoons pistachios - chopped (optional); 2 teaspoons cinnamon powder (dalchini)

A gluten free Middle Eastern recipe with /2 basmati rice, water, salt - to taste. Ready in 30 min, serves 4.

Curated byKavya Sharma🇮🇳

Calories

735kcal

Estimated Cost

₹325-475

Carbs81g

Protein42g

Fats27g

Servings Scaler

Instructions

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)

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Recipe Source: archanaskitchen.com

Middle EasternDessertGluten Free

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🇮🇳

Cook Time30 min

Calories

735kcal

Est. Cost₹325-₹475

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

81g(44%)

Protein

42g(23%)

Fats

27g(33%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

Ingredients Checklist

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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)