Sholeh Zard (Persian Saffron Rice Pudding)

Saffron rice pudding is called ‘ Sholeh zardشله زرد ’ in Farsi language. An exotic dessert from Persia.
Name of Sholeh zard describes texture and colour of the dessert. It is an aromatic, delicious and traditional Persian dessert with beautiful golden colour that takes this colour from saffron and garnished with cinnamon, pistachio and almonds. One of my page readers in a comment,told me , this dessert is called: Zardeh in Aleppo.
Sholeh zard شله زرد usually served during special occasions such as Ramadan.
It is made with white rice, rose water, saffron, sugar, nuts such as pistachios and almonds and spices.
In my childhood, my mother used to cook it in a big pot and then share this delicious and fragrant pudding with our neighbours and family members.

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Ingredients
1 cup rice = 200g
9 cups water
1 1/5 cups sugar
¼ cup rose water
3 tbsp saffron water

2tbsp unsalted butter
1tsp cardamom powder
½ cup silvered or flaked almonds


For garnish
Silvered almonds
Ground Cinnamon

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Method

Wash the rice in cold water for 2-3 times until the water runs clear and drain it.

Add the rice and 9 cups of water to a pot. Bring the water to a boil. Then reduce the heat and simmer the rice over a medium heat until rice is tender and softened. It would take about 30 minutes.

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After 30 minutes, , add sugar to the rice and cook for another half an hour, until become dense. Stir the rice occasionally.

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After, another 30 minutes, add saffron water, rose water, butter, cardamom and silvered/flaked almonds to the rice.

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Gently mix. Leave the rice to cook over medium to low heat for final 20-30 minutes. Use a wooden spoon to stir time to time so the sholeh zard does not stick to the bottom of the pot. Once it is cooked, remove from the heat .

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Pour into the bowls or cups and decorate it with cinnamon powder and silvered pistacios or almonds. You may serve it hot or cold. I prefer cold one.

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شله زرد

یکی از دسرهای سنتی ایرانی شله زرد هست که در موقعیت های خاص از جمله ماه مبارک رمضان تهیه میشه. شله زرد یک دسر خوشمزه –خوش عطر و بو و خوشرنگ و منحصر به فردی هست که رنگ زیباش رو از زعفران میگیره.شله زرد در زبان آذری ” ساری شیله”نام دارد. نام این دسر معرف رنگ و بافت اون هست. شیله/شله بافت آن را مشخص می کند و ساری/زرد رنگ آن را.

شله زرد با برنج سفید- شکر-زعفران-گلاب- بادام خلالی و دارچین و هل تهیه میشه.

مادرم همیشه شله زرد رو در یک دیگ بزرگ می پخت و بین همسایه ها- دوستان و فامیل پخش می کردن. یادشون بخیر.

مواد لازم

یک پیمانه برابر با دویست گرم برنج

نه پیمانه آب

یک پیمانه و نیم شکر

یک چهارم پیمانه گلاب

سه ق غ زعفران دم کرده

دو ق غ کره

یک ق چ پودر هل

نصف پیمانه خلال بادام

مواد لازم برای تزیین

یک ق چ دارچین

خلال بادام و پسته

طرز تهیه

برنج را دوسه مرتبه بشویید. آب و برنج را داخل قابلمه بریزید. آب را بجوش آورید و برنج را برای نیم ساعت روی حرارت ملایم بپزید تا برنج نرم شود. بعد از 30 دقیقه شکر را به برنج در حال پخت بیفزایید و برای نیم ساعت دیگر بپزیدمخلوط برنج را بپزید تا برنج غلیظ شود. گهگاهی برنج را هم بزنید تا ته نگیرد.

سپس آب زعفران- گلاب- کره- هل و خلال بادام را اضافه کنید و به آرامی همه ی مواد را هم بزنید.

و برای 30-20 دقیقه ی دیگر روی حرارت ملایم بگذارید بپزد. در این مرحله شله زرد غلیظ شده است.

شله زرد را در ظرف های مورد نظر سرو کنید و رویش را با بادام- پسته و دارچین تزیین کنید – شله زردبه صورت سرد یا گرم سرو می شود.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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