Best 2 Saffron Rice Pudding Sholeh Zard Recipes
Indulge in the rich flavors and textures of Saffron Rice Pudding, also known as Sholeh Zard, a traditional Persian dessert steeped in history and cultural significance. This delectable dish, often prepared during special occasions and celebrations, captivates taste buds with its vibrant saffron hue, aromatic blend of spices, and a symphony of textures from fluffy rice and nutty slivers of almonds and pistachios. Experience the culinary artistry of Sholeh Zard through a collection of carefully curated recipes, each offering unique variations and culinary insights. Discover the classic recipe, a timeless rendition that showcases the essence of this beloved dessert. Embark on a culinary journey with the saffron-infused rice pudding adorned with a jeweled tapestry of nuts and dried fruits, a true feast for the senses. Delight in the simplicity of the basic recipe, a streamlined version that captures the core flavors and textures of Sholeh Zard without compromising on taste. For those seeking a vegan interpretation, explore the plant-based recipe, a delightful adaptation that caters to dietary preferences without sacrificing the authentic flavors. Satisfy your sweet cravings with the gluten-free recipe, a delectable rendition that accommodates dietary restrictions while preserving the delectable taste and texture of this classic dessert.
Check out the recipes below so you can choose the best recipe for yourself!
IRANIAN SAFFRON RICE PUDDING (SHOLEH ZARD) (DAIRY FREE & GLU
This beautiful traditional Persian dessert is now a favorite of ours. This version is not overly sweet. Saffron, one of the most precious and most expensive spices in the world gives this pudding it's beautiful golden colour and rewarding flavour. Recipe by Nahal Lovessert, modified from http://www.lovescool.com. I never would have imagined a rice pudding without milk could be so good!
Provided by UmmBinat
Categories Breakfast
Time 2h10m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash rice. Rinse and drain the rice several times until the water runs clear. Add the rice to a large, heavy-bottomed saucepan.
- Add 8 cups of water to the pot and partially cover with a lid. Bring the rice to a boil over medium heat, occasionally skimming the foam off the top.
- Put saffron into 2 tbs warm water and set aside.
- Once rice is soft and boiling (approximately 30 minutes), add sugar and stir gently to dissolve. Add an additional 2 cups of water and stir to combine. Keep the rice partially covered and continue to cook over a medium-low heat for approximately 20 more minutes. Stiring occasionally.
- Put canola oil, rose water and the ground saffron threads along with their water into the rice and stir thoroughly to combine. Continue to cook, partially-covered, for another 20 minutes over low heat.
- Remove the lid and stir well. The mixture should start to look like a thick pudding-like cream; all the water should be boiled out at this point. Feel free to add more saffron to taste. The more saffron you add the richer the flavor and color of the pudding will be.
- Add the blanched slivered almonds and continue cooking over medium-low heat until a pudding-like texture develops (approximately 30 more minutes).
- Once thickened, remove the pot from the stove and pour the Sholeh Zard into a large, shallow plate and let it cool*. Once the top has dried into a thin, yet hard, layer you can decorate with the cinnamon and pistachios in a pretty pattern.
- Once cool, place the plate, covered into the refrigerator and continue chilling until the pudding has transformed into a jello-like consistency.
- *Optional serving styles: The pudding also tastes great warm (right after it's done cooking).
- Which ever way you choose, we like both you may now serve the tastiest dessert along with a nice cup of tea.
- Enjoy!
SAFFRON RICE PUDDING -- SHOLEH ZARD
This is a dessert recipe from Iran. I have not tried it but posted it by request. You need to allow a few hours for the rice to soak.
Provided by Sackville
Categories Dessert
Time 3h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Start a few hours ahead of time by preparing the rice by picking out any dark or discoloured grains and then washing in a colander until the water runs clear.
- Place the rice in a large bowl or pot with the salt and enough cold water to cover by an inch and soak for about 2 hours.
- Drain the rice, then bring the 2 quarts water to a boil over a high heat.
- Stirring constantly, pour the rice in a slow thin stream.
- Turn the heat down very low and simmer uncovered for 30 minutes.
- Stir in the sugar, then add the butter and saffron mixture and continue stirring until the sugar dissolves, the butter has melted and the rice is bright yellow.
- Stir in the slivered almonds and 1 tbsp of the pistachios and, stirring frequently, cook for 30 minutes longer or until the mixture can hold its shape almost solidly in the spoon.
- Stir in the rose water and ladle the mixture into a large, heatproof serving bowl.
- Spread it out with a spatula and sprinkle the top with two thin crossing lines of cinnamon to divide it into quarters.
- Sprinkle each quarter with the remaining 3 tbsp of pistachios and decorate with whole almonds.
- Refrigerate for at least 2 hours or until the pudding is chilled and firm.
- Serve directly from the bowl.
Tips:
- For the best flavor, use high-quality saffron. Look for saffron that is a deep red color with a strong aroma.
- If you don't have a mortar and pestle, you can grind the saffron in a spice grinder or with the back of a spoon.
- Be sure to soak the rice for at least 30 minutes before cooking. This will help to ensure that the rice cooks evenly.
- If you're using a rice cooker, follow the manufacturer's instructions for cooking basmati rice.
- If you're cooking the rice on the stovetop, bring the water to a boil, then add the rice. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and all of the water has been absorbed.
- Once the rice is cooked, remove it from the heat and let it cool slightly.
- While the rice is cooling, make the saffron milk by steeping the saffron in hot milk for at least 30 minutes.
- Once the saffron milk is ready, add it to the cooked rice along with the sugar, cardamom, and rose water. Stir until the rice is evenly coated.
- Transfer the rice pudding to a serving dish and garnish with nuts and dried fruit.
- Serve the rice pudding warm or chilled.
Conclusion:
Saffron rice pudding, also known as sholeh zard, is a delicious and festive dessert that is perfect for special occasions. It is made with rice, milk, sugar, saffron, cardamom, and rose water. The rice pudding is typically garnished with nuts and dried fruit. Saffron rice pudding can be served warm or chilled. With a little planning and effort, you can easily make this delicious dessert at home. So next time you're looking for a special dessert to impress your friends and family, give saffron rice pudding a try.
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