DESSERTS

Shole Zard Iranian Dessert Recipe in 10 Steps

The name “Shole Zard” reminds me of cooking this Persian dessert in large pots. During specific religious days, my parents used to cook this dessert in large quantities.

After it was prepared, we poured the shole zard into small, special containers and distributed them free of charge among the neighbors and the poor.

This custom has been in our family for a long time. Today, as the houses are getting smaller, we cook in small quantities and still divide the food among the poor and the neighbors.

What is Shole zard?

Sholeh Zard (Iranian saffron rice pudding) is one of the oldest and most famous Iranian desserts. This dessert is made from a combination of Persian rice with saffron, sugar, rose water, and water. This dessert is mostly served both hot and cold during Ramadan.

But if you need more information about the history and cooking method of this delicious dessert, stay with me. This dessert is very similar to another delicious Iranian shir berenj dessert with a few changes.

A cup of Persian tea is very pleasant after eating the shole zard.

Sholeh zard recipe

For: 3 people

Preparation: 20 minutes

Cook for: 60 minutes

Sholezard main ingredients:


Rice 1 cup
Saffron (brewed)  2 tablespoons 
Sugar 2 cups
Cardamom (hel spice) 2 pcs
Butter 50 grams
Rose water  1/2 cup
Almond slice 50 grams
Cinnamon powder   ½ tbsp
Salt ½ teaspoon
Coconut powder, cinnamon          for decoration

How to make sholeh zard?

Instruction Persian rice pudding:

 

1. To make shole zard, it is better to use half-grain rice because it gives a better glaze. The rice should be soaked in advance. Depending on the type of rice, the time to soak the rice is different.

Now, I want to tell you how to soak the rice. Because soaking the rice for making this dessert is different from other methods.

2. When I wash the rice several times until the water becomes clear, I empty a little of the water in which I soak the rice, pour half of the rose water into it, and let it soak for at least 2-3 hours.

I want to have a dessert with a crazy aroma. In the meantime, I pour saffron into a small bowl with some ice cubes and let the ice melt and saffron coloured.

3. After the rice is soaked, I take a pot, pour water in it, and let it boil. Then I pour the rice that I had already soaked in it.

Note that the size of the pot in which you will cook this It should be bigger than the volume of your shole zard and there should be about 3 knuckles of water on the rice.

instruction for sholeh zard

4. If you are using cardamom seeds, now is the time to add them to the rice. The cardamom seeds should be removed after making this Persian dessert.

But if you are using cardamom juice, it should be added to it at the end. Now, I close the pot and let it boil. If it foams, I remove it with a spoon.

cooking shole zard

5. I let the rice boil until it becomes soft on the rice, but when we put it under the teeth, the inside of the rice is a little hard.

If it foams again on the rice, I will remove the foam with a spoon because these foams will cause shole zard to have a cloudy yellow color.

 

6. After the rice is ready and reaches the stage I want, I add sugar to the rice and stir it until it mixes well with the rice and dissolves. After adding the sugar, I have to remove the lid of the pot and every few minutes stir it.

If you want this dessert to loosen a little, you should stir it a little with a spatula in a zigzag pattern and deeper.

7. After boiling for about half an hour, I add the almond slices soaked in rose water to the rice. Then I add the rose water and stir. Finally, this dessert should be neither juicy nor too hard.

If it is juicy, it will leak water after putting it in the refrigerator and it will spoil. If it is hard, it will harden like gelatin after cooling. So its concentration should be the right size.

8. When this reaches the consistency, I add the butter to it and let it melt in it. Then, I removed the cardamom seeds that I had added to it first, added my saffron, and stirred until the saffron dissolved.

(Here, I add some dry saffron to it because this makes it smell and look better.) Then, I add salt and mix again.

9. I pour some of this dessert into a small bowl and let it cool down a little. Then, I taste it to find out how sweet it is and add more if it is needed.

Then, I close the pot, reduce the heat, and let it boil for 10 to 15 minutes. Remember that this becomes harder as it cools, so if you feel that it is getting too hard, remove it from the heat sooner.

10. I let it cool a little because the yellow shell becomes harder after it cools. Then I take it off the heat, pour it into the desired dish, and decorate it with cinnamon and coconut powder.

 

Persian Sholeh zard history:

Shole zard history

The history of sholeh zard goes back to the time of Ibrahim Khan Zahir al-Daulah in the historic city of Kerman. It is said that one day Ibrahim Khan was cooking rice and by chance, the rice became soft and loose.

He added some saffron, rose water, and sugar to it so that the rice would not be wasted. Ibrahim Khan’s crew distributed it among the people because of the large amount of it and after that, this dessert became known as Ibrahim Khani.

In Iranian iftar tables, samanu can be served along with other desserts such as zoolbia bamieh and halva havij.

When Ibrahim Khan gained a lot of power, he ordered to make this dessert every year at the beginning of the month of Safar and distributed among the people in copper vessels named after Ibrahim Khani in order to compensate for the damage caused by the Qajar era and to improve the nutrition of the people.

With the passage of time, the name of this dessert changed and today it is called shole zard, which is cooked and distributed among people as iftar in the month of Ramadan. This dessert is decorated with pistachio slices, almond slices, and cinnamon powder.

Properties of sholeh zard:

  • This colorful and delicious Iranian dessert contains saffron, pistachio slices and almonds, and contains a variety of vitamins A, C, and D.
  • Also, due to the presence of rice, it has a lot of calories and energy.
  • This delicious dessert is not recommended for diabetics due to the presence of sugar.
  • Also, the saffron in this dessert is very suitable for calming the mind and nerves.
  • This dessert is easy to digest and suitable for digestion.

 Tips for having delicious Sholeh zard:

6 tips for having delicious Sholeh zard

  • To prepare persian rice pudding be sure to wash the rice several times and soak it the night before.
  • If the rice runs out of water during cooking, add some warm water.
  • To taste the amount of sugar in shole zard, pour some of it into a bowl and let it cool, then taste, it because if it is hot, the sweetness of this dessert will not be accurate.
  • If for any reason bottom of the pot of this dessert gets hard-boiled during cooking, don’t mix it while stirring in dishes and let it stay at the bottom of the pot.
  •  
  • Adding butter to this dessert gives it a better flavor.

  • If you want your rice to have a nice color, add a little saffron and rose water while soaking the rice.

  • Use a steamer to brew this, this will prevent from getting hard after it cools down.

  • After adding the sugar, you must constantly stir this so that it does not stick to the bottom.

  • Sugar should be added step by step so that the sugar dissolves better.

  • Be sure to use high-quality and appropriate saffron to give the food a better yellow colour.

  • You can also use a teaspoon of salt.

  • Add saffron before sugar so that the rice grains get a better colour.

  • The amount of sugar should always be twice the amount of rice.

  • Soak almond slices with rose water to get a better taste and aroma.

  • Adding butter prevents your dessert from cracking after cooking.

Sholezard (also known as zard birinj or zarda)[1] is a rice pudding composed of saffron, sugar, rose water,[2] butter, cinnamon and cardamom. It is often made and distributed in substantial quantities in religious cermonies.

sourced: https://en.wikipedia.org/wiki/Sholezard

FAQ for sholeh zard :

FAQ for sholezard

  • How many calories Persian shole zard has?

Shole zard calories are 49cal in 1spoon.

  • What is shole zard history?

The history of this delicious dessert goes back to the time of Ibrahim Khan Zahir al-Daulah in the historic city of Kerman.

  • How to decorate this?

We can decorate Iranian rice pudding with pistachio, almond slices(Badam), and cinnamon powder. 

Did you make this recipe?

  • Please let me know how it was by leaving a comment!
  • You can ask me questions about sholeh zard and saffron in the comments. I will answer your questions as soon as possible.
  • This dessert is suitable for vegetarians.
  • I would love to see your dessert! Please tag me on Facebook or Instagram and make me happy!

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User Rating: 5 ( 1 votes)
Shole Zard Iranian Dessert Recipe in 10 Steps

Persian shole zard(iranian saffron rice pudding) is one of the most famous, delicious is prepared from rice, saffron, and sugar.

Type: dessert

Cuisine: persian

Recipe Yield: 3 servings

Calories: 49

Preparation Time: PT20M

Cooking Time: PT1H

Total Time: PT1H20M

Recipe Video Name: shole zard recipe

Recipe Video Description: Shole Zard (Iranian rice pudding) is one of the oldest and most famous Iranian desserts. This dessert is made from a combination of Persian rice with saffron, sugar, rose water, and water. Shole zard is mostly served both hot and cold during Ramadan. But if you need more information about the history and cooking method of this delicious dessert, stay with me. this dessert is very similar to another delicious Iranian shir berenj dessert with a few changes. A cup of Persian tea is very pleasant after eating the shole zard.

Recipe Video Thumbnail: https://i9.ytimg.com/vi_webp/l2cYjf7undc/mqdefault.webp?v=64e8e149&sqp=COjAo6cG&rs=AOn4CLAkDkS9vHG_mGQXrmzyUXute7MMbw

Recipe Ingredients:

  • half-grain rice
  • Almond slice
  • Cinnamon powder  
  • Rose water
  • Melted butter 
  • Cardamom powder
  • Sugar
  • Saffron (brewed) 

Editor's Rating:
5

Chef Haghighi

I am Chef Haghighi with ten years of cooking experience and setting up many restaurants and fast food in Iran and Turkey. I am interested in writing recipes on my website. I have the TCA international culinary qualification.I have the experience of successfully launching more than 20 restaurants and fast food in USA and Turkey. I have opened all kinds of traditional restaurants and fast food in Iranian and Turkish style. You can contact me for advice on equipping restaurants and fast food In the shortest possible time and for free, I will provide you with advice on buying fast food equipment and setting up a fast food restaurant.

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