Sholeh Zard (Persian Saffron Rosewater Rice Pudding) | Spark A Little Sunshine | Lisa Alavi

Sholeh Zard is a Persian Saffron Rosewater Rice Pudding that can be enjoyed on celebrations such as Nowrooz ( Persian New Year, which falls in Spring) or other holiday gatherings. As we round into Fall/Autumn, it seemed like the perfect time to present this recipe. For me as the weather cools down, and each breath of air becomes crisper, my tastebuds yearns for the aromatics and colors of Fall throughout my food. Sholeh Zard is the perfect blend of a delectable sugary sweet treat with hints of Cinnamon and slivered nuts to ground you and nod to the season, make you feel warm inside. It has aromatics like Saffron and Rosewater to arouse your senses and soul, but also give you a feeling of coziness and comfort with each bite. It can equally be a dessert or a morning pudding. It can be enjoyed personally or a perfect dish to take come Thanksgiving or other holiday gatherings. Every color and every flavor with awaken you with each bite.

 Let's create...

 RECIPE AMOUNTS

• 1/8 tsp ground saffron (tiny pinch; for best quality, if brought back from Iran as first choice, may be found at Persian and Middle-eastern grocery stores )
• 1 cup Jasmine rice 
• 1 to 2 cups Granulated Sugar ( Healthier to more Traditional Sweetness, up to your preference)
• 4 tbsp Vegan Butter ( I like Earth Balance)
• ¼ cup Rosewater ( found at Persian and Middle-eastern grocery stores)
• For toppings: Cinnamon, Slivered Almonds, and Slivered Pistachios to taste. Other options include edible flowers or pomegranate granules. Pomegranates are an Autumn fruit so granules topping availability may very by time of year.

 INGREDIENTS

• Saffron: Saffron is an aromatic Persian spice common in much of Persian cooking. It's value is more expensive that that of gold in weight. Luckily, when using, all you need is less than a pinch grounded and added to a tablespoon or two of boiling water for it's essence to bloom, it's fragrance to appear, and it's flavor to take shape. The saffron I am using is from a trip to Iran, if buying locally in a Western country, check Middle eastern grocery markets for a quality saffron. 
• Rice: While many Persian dishes, we will use Basmati rice. For this recipe, we will be using Jasmine rice. For this rice, we will use 6 cups of water for 1 cup of rice.
• Sugar: For the proper taste and formation, granulated cane sugar works best for this recipe. Rather than using other types of sugars, you can decrease the amount of sugar down to half as much if you prefer less sugar in the recipe. This is a very sweet dish. Reducing sugar by half will still be sweet. As someone who doesn't make very sweet desserts regularly, I feel I could equally enjoy it or enjoy this dish more regularly if less sweet. Otherwise, if cooking with the traditional sweetness, it's perfect for Nowrooz ( Persian New Year) or Autumn/Fall.
• Rosewater: This floral essence add a beautiful balance and aromatic to the saffron and sugar. It very much marries the two. Rosewater can be found in a Middle-eastern grocery store.
• Butter: This will add a smooth creaminess to it. I like to use Vegan butter from Earth Balance.
• Toppings & Decorations: Cinnamon is the classic and traditional topping to Sholeh Zard. Personally, if creating a small dessert cup serving size, I like to cover the entire top of the rice pudding with a cinnamon layer, because I love Cinnamon in every bite to balance the sweetness. However, if serving for presentation, Cinnamon is often also used as a design element to decorate your rice pudding. Also as a common topping that is delicious in balance are slivered almonds and slivered pistachios. This adds a nice zing to the zang. Persians will also top desserts like Sholeh Zard with edible flowers to bring color and beauty to the dish. While I've never tried it with the edible florals, it is an additional beautiful decoration and presentation if you are creating this dish for a gathering with loved ones.

 Directions:

1. Prepare the Saffron: Take ONLY a tiny pinch of Saffron. Grind the saffron threads using a pestle and mortar or a Saffron grater. Boil 2-3 tablespoons or about a 1/4 cup of hot water and add the grated saffron. Stir a couple minutes to bring out the essence, then remove from heat and set aside.
2. Cooking the rice: Wash and rinse you rice well. In a midsize pot, place 1 cup of rice and 6 cups of water, set on high until it reaches boil. Once it reaches boil, turn the heat down to the medium heat. Let it cook for 45 minutes, stirring regularly. The rice will start to become a little mushy and thick.
3. Add the sugar: At 45-50 minutes, add in your sugar. For the true sweet taste, use 2 cups sugar. For a less sweet version, you can probably decrease down to a cup. Let that cook about 20 minutes and stir in between. 
4. Add the butter and rosewater: Cut your butter into pieces and add into the water. Mix in well. Then, add your rose water and continue stirring another minute. Set a timer for 10 more minutes. 
5. Add the saffron: Pour in saffron water and mix it all together. Allow it all to simmer on medium for another 20-30 minutes.
6. Remove from heat, cool & store: After the 20-30 minutes, turn off the stove and remove from heat. Allow the rice pudding to cool some. Transfer it to a temperature safe dish and allow to cool at room temperature another 30 minutes, then cover and refrigerate a few hours or overnight until chilled.
7. Presentation & Devouring: This dessert is sweet and flavorful so a little goes a long way to hit the spot. For a single serving size, I'd use a small dessert cup and cover the full top in a cinnamon layer then garnish with slivered nuts. I love the balance of the cinnamon with the sweet. If you are presenting the dessert, pour it into the desired share size bowl to scoop out at the table or keep in the larger temperature safe bowl for larger holiday gatherings. Use the cinnamon to design the top with a plaid checker shape, other shapes, florals, hearts. Create flowers or trims with the nuts. Add a pop of pink/red against the yellow with edible florals or pomegranate granules. Have fun and make it with the beauty you want people to feel eeating it.

  Enjoy as your heart melts with delight.... ahhhhhh.... 😍😍😍

💛 Love & Light,

Lisa Alavi, Spark A Little Sunshine 💫