Sholezard - Rice Pudding with Saffron

"A refined dessert needs a refined name too - Sholezard."
Preparation10 min.
Cooking60 min.
Тotal70 min.
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  • rice - 2 cups, fine grain
  • water - about 8 cups
  • sugar - 4 cups
  • saffron - 1 tsp or 1 tablespoon, to taste
  • colorants - yellow
  • oil - 1/4 cup or melted butter
  • rose water - 1/4 cup
  • cinnamon
  • almonds - 1/4 cup, chopped
  • pistachios - chopped


Wash the rice several times, pour water over it and put it to boil until soft, while stirring it regularly. After about 25 minutes, add the sugar and stir constantly until it thickens slightly. After another 20-25 minutes, add the saffron, dissolved in a little hot water.

Add a little yellow dye to get a deep yellow color. Next, add the oil or butter, and finally the rose water.

Continue stirring for a little while longer, and if necessary, pour in some more water to boil the rice. Finally, add the almonds and distribute into bowls.

Garnish the sholezard with ground cinnamon and crushed pistachios.find similar recipes here

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Comments (2)

17.07.2013 02:28
Do not use paint but you can use turmeric. Not cumin but cinnamon! Also you can add ground cardamom.
philip smith
philip smith
05.02.2013 08:59
Nice information on Rice Pudding with Saffron. Thanks for sharing this information.

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