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