Shole Zard

Soak the rice in water

Start by soaking the rice in water for several hours — without salt. This helps the grains cook evenly and become soft and creamy.

What kind of rice works best for Shole Zard?

Short-grain Persian rice is ideal for this dessert. It breaks down during the long cooking time and creates the smooth, pudding-like texture Shole Zard is known for.

Soak the almonds in rosewater

Place slivered almonds in a small bowl and cover them with rosewater.

Soaking the almonds in rosewater softens them and enhances their aroma, adding subtle floral notes to the final dish.

Prepare the saffron infusion

Saffron threads aren’t used as-is — they first need to be ground and infused. Lightly crush a few saffron threads using a small mortar and pestle. Transfer the powder to a small jar or pitcher. Add one ice cube and let it melt slowly. Once melted, pour in a little hot water, cover, and let it steep like tea. This will release the saffron’s full color and fragrance.

Tip: If you don’t have a mortar, you can crush the threads using the back of a sturdy knife handle or another firm object.

Cook the rice in water

Drain the soaked rice and place it in a pot with fresh water. Simmer over medium heat, stirring occasionally, until the grains are very soft and almost falling apart. The mixture should start to thicken into a creamy consistency.

Note: Depending on the type of rice, cooking time may vary. Persian rice can take up to two hours to fully release its starch and soften properly.

Why such a long cooking time?

Shole Zard requires the rice to break down more than in most dishes. This ensures the pudding becomes smooth and cohesive, not watery or grainy.

Stir in saffron infusion and sugar

Once the rice has nearly dissolved, add the saffron infusion and stir well to distribute the color and aroma evenly. Then add the sugar and continue stirring until it fully dissolves. The mixture will become a bit thinner — that’s normal.

Note: After adding sugar, the rice will stop cooking further. Make sure it’s completely soft before this step.

Add almonds, butter, and cardamom

Now stir in the soaked almonds with their rosewater, a small piece of butter, and a pinch of freshly ground cardamom. Mix everything well until smooth and aromatic.

Can Shole Zard be made vegan?
Yes — simply use vegan butter. All other ingredients are naturally plant-based.

Simmer gently until thickened

Let the mixture simmer over low heat, stirring regularly, until it thickens and becomes glossy. No liquid should separate from the rice, and the texture should be smooth and slightly dense.

How do you prevent Shole Zard from becoming watery later?

Make sure the rice is fully cooked before adding sugar, and don’t add water during cooking. The initial amount of water should be enough to allow the rice to break down properly without thinning the pudding later.

Cover and let it steam

Wrap a clean kitchen towel around the lid of the pot, place it tightly on top, and turn off the heat. Let the pudding rest in its own steam for about 15 minutes.

Why wrap the lid with a towel?
It helps absorb excess steam, allowing the pudding to finish gently without condensation dripping back in.

Serve the Shole Zard

Spoon the finished Shole Zard into small bowls or dessert plates. Garnish with ground cinnamon and slivers of pistachio for a traditional finish.

If you’re looking for more, visit our recipe collection for a wide range of Persian dishes. Use the filters to find just what you need. Want to dive deeper into Persian cooking? The Chef of Persia Academy is the perfect place to start.