By Royal Gold Saffron

A traditional Persian saffron rice pudding, slow-cooked and perfumed with rosewater, almonds, and the golden soul of saffron.

Ingredients

• 1 cup basmati rice (rinsed and soaked for at least 1 hour)
• 8 cups water
• 2 cups sugar
• ¼ teaspoon salt
• ¾ to 1 teaspoon ground saffron
• ½ cup rosewater
• 4 tablespoons unsalted butter (optional, for richness)
• ½ teaspoon ground cardamom (optional)
• ½ cup slivered almonds (soaked in warm water or rosewater for 20 minutes and drained)
• Ground cinnamon and slivered pistachios for garnish

Instructions

1. Cook the rice

• Bring water to a boil in a large heavy-bottom pot. Add the soaked rice and a pinch of salt. Simmer uncovered over medium-low heat until the grains break apart and become creamy (about 45–60 minutes), stirring occasionally.

Grandma Tip:

Use a wooden spoon and stir gently—rice likes kindness. Don’t cover the pot; let it gently breathe to avoid sticking.

1. Add sugar

• Once the rice has broken down, stir in the sugar. It will loosen the mixture, so continue to simmer for another 15–20 minutes, stirring often.

Grandma Tip:

Never add sugar too early—it seals the rice and keeps it from softening fully. Timing is everything.

1. Brew and add saffron

• While the rice is simmering, grind saffron threads with a sugar cube into powder. Place the powder in a small glass, then add 2–3 ice cubes. After a few minutes, pour hot (not boiling!) water over the saffron and let it bloom.

• Add the saffron brew, rosewater, butter, and cardamom (if using) to the rice. Stir well and let it simmer gently for 20–30 minutes until thick and fragrant.

Grandma Tip:

The ice method coaxes both the color and aroma out of saffron — it’s like waking the spice up slowly and respectfully, just like Maman Jan would do.

1. Add almonds

• Stir in the soaked almonds and let them soften in the pudding for about 5 more minutes.

Grandma Tip:

Soaking almonds in rosewater instead of water adds an extra layer of floral sweetness.

1. Taste and adjust

• Check for sweetness and saffron balance. Add a touch more hot water if it’s gotten too thick.

Grandma Tip:

Shole Zard should feel like silk on the spoon — never gluey or stiff.

1. Serve and garnish

• Ladle into small bowls or a serving dish. Once it sets a bit, sprinkle with cinnamon designs and slivered pistachios.