Persian Saffron Rice pudding
Updated: Feb 8
This is a traditional Persian recipe. The history of this delicious dessert goes back to several hundred years ago when it was served only on special occasions such as the Persian new year on the 21st of March. Nowadays it´s a more common dessert among Persian people, especially in winter.
This saffron pudding is perfect for this moment in time, as it is still cold and we need some bright colors start popping up around us.
This is a rice recipe, but sweet, with extra flavor since it’s sweetened with honey instead of plain sugar. It’s a seasonal treat that stores well in the freezer for later, in case you want to bottle it up and savor it over the next couple of months.
I think it is always a good idea to surprise your friends with this fall recipe dessert next time!
1 Cup white rice
2 Cups white sugar
¼ Cups butter
2 tsp ground saffron
3 Cups water
¼ Cups slivered almonds
½ Cups rosewater
1 tsp ground cardamom
2 tsp ground cinnamon
Rinse the rice with cool water, put the rice and 2 cups of water in a bowl, soak it for an hour.
Drain the soaked rice, place in a large pot, add 3 cups of water, bring to a boil over medium heat, then reduce the heat and cook over low heat until rice is soft, stirring occasionally.
Add sugar to the pot and stir until it is completely dissolved and make sure to stir the rice every so often so that it does not stick to the bottom of the pot.
Add 5 tablespoons of hot water to the ground saffron. Let it brew while the rice cooks.
Add butter, ground cardamom, rosewater and saffron to the rice.
Continue cooking the pudding on the stove top on low heat until it is dense. Five minutes before serving it add sliced almonds.
Serve it in small bowls. Garnish with cinnamon and more sliced almonds or pistachio.
Let it cool before serving.