Happy Norooz! Last week ushered in the two week-long Iranian new year, a time for celebration, time spent around loved ones, and sweets. Lots of sweets. Most Iranian sweets are too strong for my taste, but I can never say no to sholeh zard. Traditionally prepared as alms during religious festivals in Iran, this dish takes me back to my (Californian) childhood. Whenever a holiday rolled around, my mom and family friends would spend an afternoon making huge pots of the fragrant, rosewater-flecked rice pudding. They would garnish the finished dish with beautiful Persian calligraphy using cinnamon.
I’ve since learned to make sholeh zard on my own, though my calligraphy skills are sorely lacking. This rich dessert is otherwise easy to make, but requires some attention. Just remember to check the pot frequently. You want your finished dish to have a thin pudding-like consistency, as it’ll thicken when it cools down.
1 cup basmati rice
7 cups or more water
2 1/2 cups sugar
1/4 cup unsalted butter
1/2 cup unsalted slivered almonds
1/2 teaspoon ground saffron dissolved in 2 tablespoons hot water
1 teaspoon ground cardamom
1/2 cup rosewater
2 teaspoons ground cinnamon
2 teaspoons slivered almonds
2 teaspoons slivered pistachios
1. Clean and wash the rice, changing the water several times. Drain.
2. Combine the rice with 4 cups of water in a large pot and bring to a boil, skimming the foam as it rises. Cover and simmer for 35 minutes over medium heat until the rice is soft.
3. Add 3 more cups of warm water and sugar, cook for 25 more minutes, stirring occasionally. Add the butter, almonds, saffron water, cardamom, and rosewater. Mix well. Cover and simmer over low heat for 20 minutes. Remove the cover and cook over low heat, uncovered, for another 20 minutes or until the mixture is cooked and has thickened to a pudding.
4. Spoon the pudding into individual serving dishes or a large bowl. Decorate with cinnamon, almonds, and pistachios. Serve the pudding cold or room temperature.