Saffron rice pudding · Desserts
Sholeh Zard
How it is made
Rice cooked down slowly with sugar, saffron and rosewater until it is a golden pudding, then decorated with cinnamon and slivered pistachio or almond. Iranians make it for occasions and give it away to neighbors.
Served cold. A small bowl with black tea is the right end to a long dinner.
More from the kitchen
Koobideh Kabob
Two skewers of seasoned ground fillet, pressed by hand, charbroiled and served over saffron rice.
The dish →
Chenjeh
Beef tenderloin in thick cuts, marinated overnight, charbroiled until the edges catch.
The dish →
Chicken Barg
Thick strips of marinated chicken breast, charbroiled and served with basmati rice and a charbroiled tomato.
The dish →
Shishlik Lamb Rack Kabob
Baby lamb chops on the bone, marinated, skewered and charbroiled.
The dish →
Salmon Kabob
Filet of salmon, marinated, skewered and charbroiled, with a skewer of vegetables and fluffy basmati rice.
The dish →