Saffron Rice Pudding (Sholeh Zard)

Saffron Rice Pudding (Sholeh Zard)

all ingredients are available at Tehran Station.


  • 1 cup Persian rice

  • 1 teaspoon salt

  • 1 ½ cups sugar (depending on how sweet you'd like)

  • 6 tablespoons Brewed TS Saffron* 

  • 3 tablespoons unsalted butter

  • 4 green cardamom (lightly cracked)

  • tsp rosewater 

  • Ground cinnamon, sliced almonds, sliced pistachio and dries rose (for garnish)



  • In a large nonstick pan, combine the rice with 9 cups of water and the salt and bring to a boil. Simmer over low heat, stirring frequently, until the rice is softened, about 30 minutes.
  • Stir the sugar, brewed saffron*, butter and cardamom into the rice. Cover and simmer over low heat, stirring occasionally, until the rice breaks down and the pudding is the texture of loose porridge, 20 to 30 minutes; discard the cardamom pods. Stir in the rosewater. 
  • Leave the pudding to cool down and refrigerated until thickened for about 1 hour. Decorate the puddings with cinnamon and sliced almonds. Let stand at room temperature for 25 minutes before serving. 


*How to Brew TS Saffron:
  1. Place the saffron stigmas in your mortar.
  2. Grind with the pestle until you have powdered the saffron.
  3. Pour 1ts Saffron in small glass cup and drop an ice cube 
  4. Cover with a lid and let sit for about 30 minutes.
  5. Enjoy! Stir and use as per your recipe.
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