Shole Zard
Golden saffron rice studded with dried fruit, nuts, and warm spices. This elegant Persian dish is naturally vegetarian and perfect for special occasions.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 9g
Ingredients
- 2 cups basmati rice
- ½ teaspoon saffron threads
- 3.5 cups hot water
- ½ cup sliced almonds
- ½ cup raisins
- ¼ cup barberry or dried cranberry
- ¼ teaspoon turmeric powder
- ⅛ teaspoon ground cinnamon
Instructions
- 1
Pour the basmati rice into a fine-mesh strainer and run cold water over it while stirring gently with your fingers for 30 seconds, until the water runs clear—this removes the starch so grains stay separate.
- 2
Place the saffron threads in a small bowl and pour 0.5 cup of hot water over them, then set aside to steep for 10 minutes until the water turns deep orange.
- 3
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers and slides when you tilt the pan, about 90 seconds.
- 4
Pour the sliced almonds into the hot oil and stir constantly with a wooden spoon for 2 minutes until they turn light golden brown, then transfer them to a small plate.
- 5
Add the raisins to the same skillet and stir for 30 seconds until they plump slightly, then transfer them to the plate with the almonds.
- 6
Add the barberries to the skillet and stir for 20 seconds until fragrant, then transfer to the plate—set this fruit and nut mixture aside.
- 7
Pour 1 tablespoon of olive oil into the same skillet over medium-high heat, then add the drained rice and stir constantly with a wooden spoon for 2 minutes until grains look slightly translucent at the edges.
- 8
Stir the turmeric powder and cinnamon into the rice, stirring constantly for 30 seconds until the rice turns golden yellow and smells warmly fragrant.
- 9
Pour the remaining 3 cups of hot water into the skillet, then add 1 teaspoon of salt, stirring once with a wooden spoon to combine.
- 10
Bring the rice to a boil over high heat—you'll see large bubbles rapidly breaking the surface, about 3 to 4 minutes.
- 11
Reduce the heat to low, cover the skillet tightly with a lid, and cook for 12 to 15 minutes until the rice is tender and the water is fully absorbed.
- 12
Remove the lid and pour the saffron-infused water evenly over the cooked rice, then use a fork to gently fluff the rice and distribute the saffron color throughout.
- 13
Transfer the saffron rice to a serving platter, mounding it gently into a dome or cone shape with the back of a spoon.
- 14
Scatter the toasted almonds, raisins, and barberries evenly across the top and sides of the rice mound, creating a decorative pattern.
Tools you’ll need
- fine-mesh strainer
- small bowl
- 12-inch skillet or sauté pan with lid
- wooden spoon
- small plate
- measuring cups
- measuring spoons
- fork
- serving platter
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