A popular Persian dessert

Sholeh Zard or Persian rice pudding is a traditional Iranian dessert. Sholeh Zard plays a key role in every occasion held in Iran, no matter in which part of the country you are living, when it comes to special occasions Sholeh Zard would be among the top choices. Iranians cook and serve this dessert for various possible reasons, ranging from religious ceremonies to ancient ones such as Nowrooz or Yalda.

On religious ceremonies such as Ramadan (month of fasting among Muslims), having Sholeh Zard, as a key part of Iftar (a meal that MUSLIMS EAT AND BREAK THEIR FAST) is quite unavoidable, given its nutritional values and heavenly taste. Moreover, this dissert is considered as a proper option for Nazri or food offering; a traditional Persian custom in which Iranians distribute free food among the poor and their families.

The most exciting part in preparing sholeh zard is the final stage, stirring the pot and decorating the bowl of sholeh zard. It is believed that when you are stirring the Nazri pot whatever wishes you make will come true, as a result, everyone looks forward to grabbing the chance.

When it comes to designing bowls of sholeh zard, based on the occasion, it is common to have Persian calligraphy. For example, in religious ceremonies, the names of Imams are written on top of the dessert with the help of ground cinnamon and rose petals.

What does the name Sholeh Zard suggest?

The name Sholeh Zard describes the texture and color of the dessert. Sholeh refers to the texture and Zard which means yellow in Persian specifies its color. The color is derived from Saffron, the most expensive Iranian spice. This aromatic spice adds a pleasant smell and flavor to the dessert.

A fun fact about Sholeh Zard is that in Kerman it is called Ibrahim Khani.

Ibrahim khan Zahir Al Dowleh was the ruler of the Kerman province during the Qajar dynasty, and it is believed that he was the first person to introduce Sholeh Zard among the Kermanian people (however, some people believe even before him, sholeh zard was cooked in Kerman). He distributed the dessert among impoverished people in Muharram and starting from that time up to now, the dessert is named after him. This tradition (Ibrahim khan’s legacy) is still upheld by people in Kerman as a result during Ramadan, people make sure to prepare this superb pudding and distribute it.

Tirgan and Sholeh Zard

Another festive occasion in which Sholeh Zard is served is Tirgan; an ancient festival in which people celebrate the heroic act of Arash the Archer (in Persian Arash Kaman Gir). Based on Iranian myths, he is the person who wisely determined the borders of Iran by launching his arrow as far as possible. Moreover, Tirgan is dedicated to Tishtrya (a divinity in charge of rainfall according to Zoroastrianism). The festivity is still celebrated in some parts of Iran, such as the Mazandaran province.

Ingredients

To cook Sholeh Zard, you need to have two essential Iranian ingredients: Saffron and rose water. These two key elements bring out the exquisite flavor of this beloved dessert.

Ingredients

Iranian rice: 250 gr

Water: 5-7 times more than rice amount

Saffron: 2 teaspoons

White Sugar: 300-400 gr (based on your taste)

Cardamom (brewed cardamom): to taste

Rosewater: 2 teaspoons

Sliced almond: 2-3 tablespoons

Salt: a pinch

Butter: 4 tablespoons

For decoration: Ground cinnamon, Rose petals, Pistachio, and sliced almond

Reciepe

Step 1:

First of all, you need to wash the rice until the water becomes clean (rinse the rice 4-5 times). Then, the rice must be soaked in water for about 12 hours.

Step 2:

Add 5-6 times water to the rice and let it boil, then turn down the heat and let it simmer until the rice is softened. When the rice becomes mushy (if the rice became thick you need to add cold water, repeat the action up to the point that the rice becomes super tender). You need to stir occasionally to prevent the bottom from burning.

Step3:

Add bloomed saffron (take a few threads of saffron, grind them and add ice cubes to them and let it soak for 3-4 hours). Then add butter, rose water, and brewed cardamom. Stir the mix and add sugar. Stir gently and let it simmer for some time. At this stage, add the almond flakes. Cover the pot and reduce the heat to low. When the pudding has a creamy texture and is not watery, the dessert is ready. Turn off the heat and let it cool. Design it with cinnamon, almond flakes, and rose petals.

Summary

This aromatic Iranian dessert is everyone’s favorite. Having Saffron, the most expensive spice, as the main ingredient, put it on a whole different level. Moreover, being infused in rosewater and cardamom adds to the fragrance, and gives a heavenly taste to it.

History of Ranginak:

The main ingredient of Ranginak is date. Iran is among the leading countries, producing dates, or as it is called in Persian khorma. The date palm has been cultivated in Iran since ancient times. Nowadays, the date is considered as the chief product in the southern parts of the country due to their arid and desert lands. For Iranian people specifically for southern ones, the palm tree is more than just a tree, it is considered a sacred plant and highly regarded. In the Persian language, the counting unit for the palm tree is “Nafar” or as its English equivalent “person”, sufficient proof of the superior status of this tree among Iranian people. As a result, it is no wonder that date, the fruit of this imposing tree is irreplaceable in Persian cuisine and diet. The Date has found its way into a variety of Persian cuisines, from desserts to the main course, for instance, Khorma polo (Date rice). Iranians eat Khorma (date) throughout the year, however, on some occasions such as Muharram, Ramadan, mourning ceremonies, and death anniversaries, having date remains an unwritten rule. In Iran, there is an aesthetic tradition, called Kheyrat (charitable deed) the idea behind this custom is to remember the deceased. Iranians visit cemeteries on Thursday evenings (in Persian called Shab e jomeh), on this day it’s relatively common for people to distribute dates in memory and honor of their beloved ones who have passed away.

After getting familiar with the significance of the date among people, it’s time to gain knowledge regarding one of the tempting desserts made by date. Ranginak is a Persian date dessert, which has different recipes according to the region it’s prepared, for example, Shirazi, Bushehri, Kermani, etc.

Ranginak is highly rich in nutrients and possesses dietetic values. Therefore, it can be a proper option for your breakfast, brunch or even as a healthy snack. Owing to its natural energy, the dessert has a special place in Iftar (a meal by which Muslims break their fasting). Moreover, for those people suffering from low blood pressure, Ranginak can be a superb choice.

In 2017 (1396 based on the Iranian calendar), the biggest Ranginak was made in Bushehr which brought a Guinness World Record for Iran.

As mentioned before, there are different types of Ranginak, here is the one that we are going to prepare:

Ingredients:

Wheat flour (all-purpose flour): 400 gr

Pitted Date: 400 gr

Toasted Walnut: 110 gr

Cinnamon powder: 1 tablespoon

Grated Pistachio: 1 tablespoon

Cardamom powder: 1 teaspoon

Oil or butter: as much as necessary

For garnish: Rose petals, shredded (grated) coconut

Method:

Step 1:

First of all stuff the dates with roasted walnut.

Step 2:

Now you need to toast the flour for a few minutes to get rid of the raw smell of flour. When done, add butter and stir constantly until it is golden brown and liquid. Avoid overcooking as it might taste bitter. When the mix is cooled down add cardamom and cinnamon.

Step3:

Spread half of the flour mix on the serving plate. Put the stuffed dates on them in a single layer. You can flatten them with pressure (optional). Pour the rest of the flour mix on top of the dates. Garnish it with rose petals and grated coconut (optional). Let it aside to cool and then serve it.

History of A’ash Reshteh:

It’s likely that hearing the Persian word Reshteh does not make any sense to you but as soon as people hear the word noodle, they think about East Asian countries such as China and Korea. However, it’s worthy to know that Reshteh is a name employed for Iranian noodles. Nowadays, these strings are chiefly made in a modern way at specific factories, however, in the past Iranian made their own homemade Reshteh which were far more delicious and provided a firmer texture in comparison to industrial ones. As far as I can remember, my grandma made noodles_such as A’ash Reshteh_at home with manual tools, something that you can still find in remote villages. In Iran noodles are used in a broad range of foods from A’ash (thick soup) to rice, for example; Reshteh polo is a popular Iranian dish that is made as a combination of toasted noodles and rice.

In Persian a chef is addressed, Ashpaz which indicates a person who cooks Ash, this can be proof that Iranians have high regard for Ash. Among various Iranian pottages (A’ash), the one that can be considered as the most popular and common one is A’ash Reshteh. The food maintains a significant place among Iranians, and every person thinks that their mother or grandma makes the best Ash. They make it based on their family recipe, claiming that it is handed to them by their parents. You can find Ash Reshteh throughout the year in different restaurants specifically pottage houses or, as they are called in Persian, Ashkadeh, a restaurant specializing in pottages. However, in Ramadan, the popularity of Ash Reshteh rises to the point that you can see people holding pots while standing in long queues in front of Ash kadeh. Moreover, A’ash Reshteh is quite popular as Nazri (food offerings), a tradition that is still running up today. On religious and specific occasions like Muharram and ceremonies (Eid), people offer free foods to commemorate passed ones, to ask God for the fulfillment of their wishes, and to pray for the healing of the sick. As A’ash Reshteh symbolizes good fortune, Iranians make sure to have it on Nowruz (Persian New Year).

A’ash Reshteh can be served as a main course dish as it is rich in protein, iron, and fiber. Moreover, many Iranians have it as an afternoon snack or for the breakfast; nothing can beat a bowl of A’ash Reshteh in the freezing early morning of winter.

In addition, it typically is a superb choice for vegan people, providing that it does not include sheep pen and kashk as main ingredients. Before getting into the whole process of making this mouth-watering food, it’s good to know a bit about Kashk (whey sauce). It’s a dairy product derived from yogurt. Kashk or Persian style whey is traditionally made when yogurt is properly cooked and curd is derived from it. Traditional and homemade kashk cannot be compared to the store-bought ones, to top it off, kashk which is made in the country is on a whole different level of being scrumptious.

A’ash Reshteh is made with the same base throughout the country but there are some local elements added to it in various parts. For example in Lorestan province, they add Dough (a Persian beverage or drink), or in Mazandaran they use strained yogurt.

Now, it’s time to improve your Persian cooking skills and learn How to make A’ash Reshteh like a pro-Iranian. In the following parts, I’m going to write down the whole process involved in preparing this superb dish based on my mother’s recipe.

Ingredients (for six people):

Chickpea: 50 gr

Pinto bean: 50gr

Kidney beans: 50gr

Lentil: 50gr

Onion: 5 (4+1)

Dried mint: as much as you like

Garlic: 5-6 cloves garlic

Beef Stock or water: 100mll

Oil: as much as necessary

Persian noodle: 175 gr

Vegetables: fresh chives 200gr, spinach 200gr, parsley 50gr, coriander 50gr

Ground turmeric: to taste

Black pepper and salt: to taste

Kashk(Persian style whey): to taste (2 or more cups)

Method:

Step 1:

Soak the beans the night before and drain them few times. You can soak lentil

A few hours before the whole process of cooking since it needs less time to be soaked.

Then on the day of preparing your Ash, cook each of them separately (boil them).

Step 2:

Sauté crushed garlic along with salt and turmeric, until the fragrant is raised. Then in another pan, we need to prepare what is called in Persian; Piyaz Dagh (fried onion), add oil and finely sliced onions, stir onions. After about 2 minutes add turmeric and sauté until caramelized.

Another tasty part of Ash Reshteh is Nana Dagh or fried mint sauce. In a pan, add oil and dried mint powder stir for a few seconds then add a teaspoon of water (optional) fry for a short time, turn off the heat and let it cool. The whole process lasts for less than 1 minute. Be careful, the mint will burn easily.

Step 3:

Boil water in a pot and then add chopped vegetables and cooked legumes. After some time when the vegetables are a little soft, it’s time to add Persian noodles. Let it cook for about 10 minutes, add sauté onion and garlic, and a very limited amount of dried mint sauce (In Persian: Nana Dagh), which we prepared in step 2. In this stage you can add 4-5 tablespoons of Kashk to the pot, however, it’s optional (personally I like it this way.). Ultimately add the spices and kashk (a part of it which is optional) after a short time, it’s ready to serve.

Step 4:

Carefully Pour the food in a serving bowl and garnish it with Nana Dagh, kashk, and fried onions.