Sholezard - Iranian Rice Pudding with Saffron

If someone were to blindfold you and offer you a spoonful of sholezard, you could easily recognize that you are heading towards a specific Middle Eastern dessert, with its unmistakable flavors. The delicate taste of rose water and the distinct note of saffron will immediately take you on a culinary journey. In my version, I decided to reduce the amount of sugar, as I prefer a less sweet dessert that highlights the subtle flavors of the ingredients used. It is essential to choose quality ingredients, and rose water and saffron from trusted sources can transform your dessert into a true masterpiece.

Start by washing the rice very well, passing it through at least three waters to remove excess starch. This is a crucial step, as clean rice will contribute to the final texture of the dish. In a pot, add the rice together with 4 cups of water and sugar. It is important to stir constantly to prevent the rice from sticking to the bottom of the pot. Once the mixture begins to boil, reduce the temperature to medium and let it simmer for about 30 minutes. During this time, you can add more water if you notice that it decreases too much.

After 30 minutes of cooking, add the saffron, previously crushed, along with the remaining sugar and rose water. Mix well and continue to cook for another 15-20 minutes, making sure to stir frequently. The desired consistency is similar to that of polenta, but make sure the rice remains well-defined and does not become mushy.

Once the sholezard is ready, take it off the heat and pour it into individual bowls. Let it cool slightly, and then you can decorate it with toasted almonds or ground pistachios for a more appealing look. This dessert can be served both warm and cold, and its flavors will delight anyone who tastes it. Regardless of the occasion, sholezard is a dessert that will bring a touch of magic from the Middle East to every meal. Enjoy it with pleasure alongside your loved ones!

 Ingredients: 1 cup of 200 ml with rice, 5-6 cups of water, 8 tablespoons of sugar, 1/4 teaspoon of saffron, 1/4 - 1/3 cup of rose water, 2 tablespoons of almonds or pistachios, 1 tablespoon of cinnamon.

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