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Persian Rice Porridge (Sholeh Zard) - Egg-Free

A creamy and fragrant Persian rice porridge, traditionally made with saffron and rosewater. This version is adapted to be completely egg-free, while still retaining the authentic flavor and texture. A comforting and elegant breakfast.

70m6 servings
Contains nutsEGG-free
320 cal|4g protein|60g carbs|6g fat|1g fiber

Ingredients

  • 1 cup Short-grain rice (such as Arborio)
  • 8 cups Water
  • 1 cup Sugar
  • 1 teaspoon Saffron threads
  • 2 tablespoons Rosewater
  • 0.5 teaspoon Cardamom powder
  • 1 teaspoon Cinnamon powder (for garnish)
  • 0.25 cup Slivered almonds (for garnish)
  • 0.25 cup Pistachios (for garnish)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Rinse the rice thoroughly under cold water.
  2. 2In a large pot, combine the rinsed rice and water. Bring to a boil, then reduce heat to low and simmer for about 45 minutes, or until the rice is very soft and the mixture has thickened.
  3. 3Add sugar, saffron threads, rosewater, and cardamom powder. Stir well to combine.
  4. 4Continue to simmer for another 15 minutes, stirring occasionally, until the porridge reaches desired consistency.
  5. 5Pour into serving bowls and garnish with cinnamon powder, slivered almonds, and pistachios.

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