Sholeh zard

Some recipes have been removed from the blog, given a makeover, and are now featured in my book: Bitter & Sweet: Global Flavors from an Iranian-American Kitchen Aash (hearty thick soups) Aash-e Anar – Pomegranate soup with meatballs Aash-e Mash – Mung beans and herbs soup Appetizers Kashk-e Bademjoon—Eggplant-spread with whey and mint Mirza Ghasemi... Read More

Sholeh Zard is a very traditional Persian dessert. It's made with few ingredients yet it's deeply aromatic and packed with flavors. Saffron is a staple to Iranian cuisine and this dessert is no exception. Sholeh Zard translates to yellow pudding in farsi. To make this dessert you need rice which gets cook in water for long time till it gets soft and falls apart. Then sugar, rosewater, saffron and cardamom added to brightening up the pudding. Sholeh Zard can be served either cold or in the…

This rich and creamy Persian rice pudding is subtly flavored with saffron and rosewater then topped with decorations meant to impress.

Sholezard est un dessert traditionnel iranien servi à l'occasion de festival tel que Tirgan. C'est un pudding de riz au safran et à cannelle.

This magical, sweet rice pudding called sholeh zard is an aromatic and lovely combination of saffron, cardamom and rosewater. Get the recipe at Food & Wine.

Pin on Made of sugar and saffron

Shole zard , persian

Sholeh Zard is Persian Saffron Rice Pudding scented with rosewater. This is the best recipe and it has been in my family for several generations

Sholeh Zard is a very popular Persian dessert. The rice pudding is cooked with almond sticks until it softens. The almond sticks don’t soften as much and therefore give it more texture. The three spices in Sholeh Zard (and also three of the most typical spices in Iranian cuisine) are saffron, cardamom and cinnamon. Traditionally the rice pudding is cooked in water. In this version, I am using milk for a more creamy texture. Feel free to simply swap the milk with water if you prefer…