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.