Persian Delight: Gluten-Free Fruit Saffron Custard (Sholeh Zard)

Allergens

Milk, Nuts (optional)

Ingredients

• 1/2 cup Arborio rice
• 4 cups whole milk (dairy or dairy
• free alternative)
• 3/4 cup granulated sugar, divided
• Pinch of saffron threads, crushed
• 1/4 tsp ground cardamom
• 1/2 cup mixed dried fruits (raisins, apricots, dates)
• 1/2 tsp rose water
• A pinch of salt
• Optional: Chopped pistachios for garnish

Instructions

1. Soak the saffron threads in a tablespoon of warm milk for about 5 minutes to release their fragrance and color.
2. Rinse Arborio rice under cold water until the water runs clear, then drain well.
3. In a medium saucepan, combine rice, 3 cups of milk, half of the saffron, cardamom, and salt. Cook on low heat, stirring occasionally, for 20 25 minutes or until the rice is tender and creamy.
4. Remove the saucepan from heat and let it cool slightly. In a separate bowl, mix 1/2 cup sugar with the remaining milk, rose water, and the soaked saffron mixture. Stir well to dissolve the sugar completely.
5. Slowly pour this milk mixture into the cooked rice, stirring continuously. Once combined, return the saucepan to low heat and cook for another 10 minutes until it reaches a thick, custard like consistency.
6. In the meantime, in a separate pan, combine dried fruits with the remaining 1/4 cup sugar and cook on low heat until the fruits are softened and slightly caramelized.
7. To assemble, layer the warm fruit mixture at the bottom of serving bowls, followed by the saffron custard. Allow it to cool slightly before refrigerating for at least 2 hours or overnight.
8. Garnish with chopped pistachios and serve chilled.

Chef’s Insight

To intensify the saffron flavor, add more soaked saffron threads to taste. Be cautious not to overcook the rice, as it should be tender but not mushy.

Notes

For the perfect photography, use a shallow, clear glass bowl with a simple background to highlight the dish's colors and textures.