Sholeh Zard
Sweet broken-rice pudding with saffron, rosewater and measured nut garnish.
Preparation: 15 min · Cooking: 1 hr 5 min · Total: 9 hr 20 min · 2 servings
Ingredients
- 120 ml Dry broken jasmine rice
- 0.125 tsp Saffron threads
- 2 tbsp Food-grade rosewater
- 235 ml Sugar for pudding
- 0.25 tsp Ground cinnamon
- 5 ml Sugar reserved for grinding saffron
- 480 ml Initial cooking water
- 240 ml Maximum hot cooking-water reserve, as needed (optional)
- 500 ml Rice soaking water, discarded
- 30 ml Hot saffron infusion water, additional to initial water
- 1 tbsp Butter
- 15 g Ready-to-eat almond slivers
- 5 g Ready-to-eat pistachio slivers
Instructions
Soak the rice cold
Rinse broken rice and soak in its measured separate water for 8–12 hours at 4°C or colder. The 8-hour timer is a first check; do not soak overnight on the counter. Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve every allowance for one serving, multiply by four for eight, and keep the same thickness and per-batch checks. Cups are 240 ml, tablespoons 15 ml and teaspoons 5 ml.
The 8-hour timer is a first check; do not soak overnight on the counter.
Soak the rice cold: 28800 seconds
Cook rice until broken down
Drain and discard soaking water. Simmer rice in fresh initial cooking water from 30 minutes until grains break down completely. Add measured hot reserve gradually only if needed to prevent drying, and record use; do not add sugar before softening.
Add measured hot reserve gradually only if needed to prevent drying, and record use; do not add sugar before softening.
Cook rice until broken down: 1800 seconds
Add pudding sugar
Stir only the pudding sugar into the softened rice until dissolved. Keep grinding sugar separate; base total sugar is 235 + 5 = 240 ml, not 240 ml plus extra grinding sugar.
Keep grinding sugar separate; base total sugar is 235 + 5 = 240 ml, not 240 ml plus extra grinding sugar.
Grind and infuse saffron
Grind measured saffron with reserved sugar and infuse in its separate hot water. Add all infusion to the pudding; the 30 ml base infusion is additional to the initial 480 ml cooking water.
Add all infusion to the pudding; the 30 ml base infusion is additional to the initial 480 ml cooking water.
Stir over low heat
Stir continuously over low heat from 15 minutes. Scrape the base gently to prevent scorching; add only measured reserve water if needed and do not force an empty dry pan to meet a timer.
Scrape the base gently to prevent scorching; add only measured reserve water if needed and do not force an empty dry pan to meet a timer.
Stir over low heat: 900 seconds
Finish the pudding
Stir in measured food-grade rosewater, butter and almonds. Cook gently from 10 more minutes until thick and fully cooked, stirring as needed to prevent catching; no unlisted milk is added.
Cook gently from 10 more minutes until thick and fully cooked, stirring as needed to prevent catching; no unlisted milk is added.
Finish the pudding: 600 seconds
Portion and garnish
Ladle into shallow bowls and garnish with measured cinnamon and pistachios. Divide larger amounts into more shallow bowls rather than one deep cooling vessel.
Divide larger amounts into more shallow bowls rather than one deep cooling vessel.
Chill promptly, not after counter cooling
Refrigerate promptly, ideally within 1 hour of cooking, without waiting for a full room-temperature cool or a surface skin. Use within 24 hours at 4°C or colder; reheat only once until steaming throughout, if serving warm.
Use within 24 hours at 4°C or colder; reheat only once until steaming throughout, if serving warm.
Tips
- Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve every allowance for one serving, multiply by four for eight, and keep the same thickness and per-batch checks. Cups are 240 ml, tablespoons 15 ml and teaspoons 5 ml.
Common mistakes
- Timers are first checks, not guarantees; follow this recipe’s actual texture and temperature checks. Keep the approved ingredient allocations separate.
Substitutions
- Use only the listed ingredients and preparation states; no unmeasured substitution is approved for this master.
Storage
Chill rice promptly in shallow portions, ideally within 1 hour; use within 24 hours at 4°C or colder. Reheat only once until steaming throughout.
Reheating
Reheat cooked leftovers once until steaming throughout and the centre reaches 74°C. Do not rely on a warm surface.
About this recipe
Sweet broken-rice pudding with saffron, rosewater and measured nut garnish.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.