(Persia Digest) - Sholezard is one of the most famous and popular traditional desserts in Iran which is mainly prepared as nazri (offering of free food for a vow) for Iranian religious ceremonies. In Ramadan, this dessert is also made for iftar.

It is better to use short-grain rice or broken rice to cook sholezard. But if short-grain rice is not available, you can soak normal rice the night before, so that it is slightly soft at the time of cooking.


2 Cups rice

5 Cups sugar

100g Butter

1 Cup rosewater

1 tsp saffron

½ Cup silvered almond

1 tsp salt

Cinnamon to taste

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First, soak the rice with one glass of rosewater and one glass of water. After the rice is well soaked, place a large pot over the heat and pour 8 glasses of water into it. Bring to the boil and add the mixture of rice and rose water to the pot.

When the water in the pot starts boiling, foam will be formed on the surface of the water which you can remove using a spatula. After removing the foam, reduce the heat and allow the rice to cook. After the rice is half-cooked, add the sugar.

Then, stir the ingredients so that they do not stick to the bottom of the pot. If the sholezard starts to thicken, add some hot water to the pot.

Once the sugar is thoroughly dissolved in the sholezard, it is time to add the silvered almond. After that, add the brewed saffron and salt to the pot and mix the ingredients well. You can also add some butter at the end of cooking.

When the sholezard is ready, pour it into a bowl of your choice and garnish with cinnamon and silvered almonds. This pudding is mostly served cold.

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