Afghan Sholeh Zard (Saffron Rice Pudding)

About This Recipe

Sholeh zard (yellow sweet) is a saffron-perfumed rice pudding made for Nowruz (New Year), religious occasions, and offerings. The rice is cooked with an extraordinary amount of saffron until it turns a brilliant golden yellow, then enriched with rose water, cardamom, and almonds. It's topped with a pattern of cinnamon, pistachios, and almonds — each family has their own decorative signature.

Ingredients

Serves 8

• 1 cuplong-grain rice
• 2 literswater
• 1.5 cupssugar
• 1/2 tspsaffron threads, dissolved in 3 tbsp hot water
• 1/4 cupbutter
• 2 tbsprose water
• 1 tspground cardamom
• 1/4 cupslivered almonds
• 2 tbsppistachios, chopped (to decorate)
• 1 tspcinnamon (to decorate)

Instructions

1. 1

   Cook the rice

   Cook rice in water until completely soft and beginning to break down — almost overcooked. This takes 30–40 minutes.

2. 2

   Add sugar and saffron

   Add sugar and saffron water to the rice. Stir continuously over medium heat until the sugar dissolves and the mixture is uniformly golden.

3. 3

   Add enrichments

   Add butter and stir until melted. Add slivered almonds, rose water, and cardamom. Cook, stirring, for 10 more minutes until thick.

4. 4

   Pour and cool

   Pour into a large serving dish or individual bowls. Smooth the top.

5. 5

   Decorate and serve

   When slightly cooled but still soft, decorate with cinnamon (using a spoon to draw patterns), pistachios, and remaining almonds. Cool completely and serve at room temperature or chilled.

Variations

• •

  Add orange blossom water in addition to rose water

• •

  Include dried barberries for a tart note

• •

  Make with basmati for a more fragrant version

Storage

Refrigerate up to 4 days. Serve at room temperature for best flavor.

Frequently Asked Questions