Sholeh Zard
A golden saffron rice pudding scented with rosewater, topped with cinnamon and pistachios.
- Time1 hr 30
- LevelEasy
- Costabout £0.42 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rinse the rice and simmer in the water for 45 minutes, stirring often, until it breaks down into a soft, thick porridge.
45 min - 2
Add the sugar and saffron soaked in the boiling water. Stir for 10 minutes.
10 min - 3
Add the oil and keep stirring on low for 20 minutes until glossy and thick enough to hold a spoon upright.
20 min - 4
Stir in the rosewater and pour into a dish or bowls.
- 5
Cool, then decorate with lines of cinnamon and a scatter of pistachios. Serve warm or chilled.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.