“Fluffy Persian Hibiscus Rice Pudding (Khoresht-e-Sholeh Zard): A Vegetarian Delight for All Senses”
This scrumptious and easy-to-make Persian Hibiscus Rice Pudding (Khoresht-e-Sholeh Zard) is a delightful vegetarian dessert, filled with fragrant hibiscus, saffron, and cardamom. With its creamy texture and enticing aroma, this traditional recipe will transport you straight to the heart of Iranian cuisine.
Allergens
Nuts
Ingredients
- Arborio rice
- Sugar
- Milk
- Water
- Hibiscus petals (dried)
- Saffron strands
- Ground cardamom
- Vanilla extract
- Chopped pistachios (for garnish)
- Chopped almonds (for garnish)
Instructions
- In a large saucepan, combine Arborio rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes or until the rice is tender but still slightly firm.
- In a separate pot, combine milk, sugar, hibiscus petals, saffron strands, cardamom, and vanilla extract. Heat over medium heat, stirring occasionally, until sugar dissolves and mixture comes to a gentle simmer.
- Add the cooked rice to the milk mixture, stirring well to combine. Continue cooking, stirring frequently, for about 20 25 minutes or until the pudding thickens and coats the back of a spoon.
- Remove from heat and let it cool slightly before dividing into individual serving dishes.
- Garnish with chopped pistachios and almonds, and serve warm or chilled.
Chef’s Insight
To intensify the hibiscus flavor, steep the dried petals in hot milk for 20 minutes before adding the rice.
Notes
Feel free to experiment with different nuts, seeds, or spices for a personalized touch.