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SHOLEH ZARD شله زرد | PERSIAN SAFFRON RICE PUDDING

December 15, 2015 By Homa

Sholeh Zard|Persian Saffron Rice Pudding
Today I’m sharing a special recipe for Sholeh Zard that has been handed down by my mom’s family for several generations. My mom was an amazing cook and a great person.  Not only did she know all of her delicious recipes by heart but also she had all the patience in the world with her cooking and baking as well as with the people around her!

This Sari Shilah is her recipe and you will find out how special it is once you try it.  Sari Shilah in Azeri (my mother tongue) translates to Sholeh Zard in Farsi. The name describes the texture and color of this Persian Saffron Rice Pudding.  Sholeh and Shilah mean a pudding-like texture. Zard and Sari mean yellow.  This popular Persian dessert is made on all sorts of occasions in Iran including Shabe Yalda (Yalda Night), which is the festivities that take place on the longest night of the year and arrival of Winter.
Sholeh Zard|Persian Saffron Rice Pudding
If you are familiar with Persian cuisine you know that saffron is very important and sometimes essential to Persian cooking. Iran produces some of the world’s best quality fragrant saffron with pleasant flavor and high coloring strength. “Sargol” is the top of the line and most expensive Iranian saffron. Sargol translates to “top of the flower.” Each saffron flower produces only 3 filaments and the most potent part of each filament is the deep red top section that is cut and separated and dried to produce Sargol saffron. Some of the saffron that is sold in the western markets is pale orange mixed with yellow strands and lacks the intense saffron flavor and color, and the buyer should look for all red strands when possible.
Sholeh Zard|Persian Saffron Rice Pudding
Sholeh Zard is a delicious old fashioned dessert that is very delicate and light in texture, mild in sweetness and it gets its golden color from saffron. This traditional Persian dessert is usually served at dinner parties in individual dessert goblets and garnished with designs made with ground cinnamon and slivered pistachios or almonds. Some people cook Sholeh Zard in large quantities and share it with friends and neighbors on certain religious holidays and instead of designs they write the names of religious figures with ground cinnamon.
Sholeh Zard|Persian Saffron Rice Pudding
Saffron is essential in making Sholeh Zard and there is no substitute for this “red gold” spice in this particular dessert. Having said that, one must be careful about the amount of saffron used in this dessert. Too little saffron makes Sholeh Zard pale yellow and weak in fragrance and flavor, but on the other hand too much saffron can be overpowering, even bitter. Good saffron has a wonderful fragrance, flavor and color, but more does not necessarily mean better.
Sholeh Zard|Persian Saffron Rice Pudding
Another important point is that the rice should be cooked slowly until it falls apart and gets very sticky before adding the sugar and the rest of the ingredients.  The desired Sholeh Zard texture is delicate and smooth without any chewy grains of rice.  I also prefer nuts as a garnish on top; when they are mixed in with the rice pudding they get soggy and lose their crunch.

The following pictures illustrate some of the key points; please read the entire printable recipe for the details.

cooked rice
with saffron
Pick through the Jasmine rice, add it to a deep nonstick 3-Qt saucepan (larger pot does not work very well because the water cooks off too fast and the rice does not cook as tender as needed). Wash the rice in cold water couple of times; drain and add fresh water each time. Drain as much of the water as possible, then add the boiling water to the rice. Bring it to another boil over medium heat, stir once.  Reduce the heat to just above the low marking.  Do not cover the rice and allow it to simmer with a low boil for 1 hour 15 minutes. Do Not Stir during this time.  At this point most of the water will cook off, and the rice will be sticky and super tender.  Add 2 1/3 cups boiling water, 2 cups sugar, 1/4 cup rosewater, and 1/4 teaspoon ground saffron, stir to blend. Increase the heat to medium low. Stir several times until it starts boiling.  Sholeh Zard|Persian Saffron Rice Pudding
Continue cooking for 5 more minutes, or until Sholeh Zard thickens. Stir frequently to prevent sticking.  Remove from the heat and ladle the Sholeh Zard into heatproof 6-ounce dessert goblets or bowls.
cooling
Cool the Sholeh Zard in room temperature then refrigerate to chill completely for 1-2 hours before serving. Once cooled completely, the dishes may be covered tightly with a plastic wrap and served several hours later. This dessert tastes amazing with or without garnish.
A happy ending
When ready to serve, garnish the tops with ground cinnamon and slivered pistachios or almonds. I have also added a few dried edible rose petals for color. Enjoy this all time favorite traditional fragrant Saffron Rice Pudding called Sholeh Zard or as Tabrizi’s call it, Sari Shilah!

 

 

5.0 from 17 reviews
SHOLEH ZARD | PERSIAN SAFFRON RICE PUDDING
 
Print
Cooking Time: 1 hour 30 minutes. Chill Time: 1-2 hours
Yield: About eight 6-ounce dessert cups
Author: Homa
Recipe type: Dessert
Cuisine: Persian/Azeri
Ingredients
  • Jasmine rice 1 cup
  • 6 cups boiling water
  • 2 cups granulated sugar
  • 2⅓ cups extra boiling water (to be added later)
  • ¼ cup rosewater
  • ¼ tsp ground saffron
  • GARNISH:
  • Ground cinnamon
  • Slivered or chopped unsalted pistachio nuts
  • Dried rose petals
Instructions
  1. Pick through the rice, add it to a bowl and wash in cold water. Drain and wash couple of more times each time with fresh cold water. Drain all the water.
  2. Add rice and boiling water to a deep nonstick 3-Qt saucepan. Bring to a boil. Reduce heat to just above the low marking. Simmer with a low boil without covering the pan.
  3. Do Not Stir for 1 hour 15 minutes. Most of the water will be cooked off and the rice should be completely tender. To test the rice, very gently squeeze one grain between thumb and index finger; it should fall apart with a sticky texture.
  4. Add 2⅓ cups boiling water, 2 cups sugar, ¼ cup rosewater, and ¼ tsp saffron. Increase the heat to med low and bring it to a boil. Continue cooking on medium low for 5 more minutes, or until Sholeh Zard thickens. Use a wooden spoon to stir several times so the Sholeh Zard does not stick to the bottom or sides of the pan. Remove from the heat.
  5. Pour into 6-ounce cups and cool in room temperature. Refrigerate for 1-2 hours until completely chilled. At this point the dishes may be stored, covered tightly with a plastic wrap, for several hours.
  6. Garnish with ground cinnamon, slivered pistachios or almonds, and a few dried rose petals before serving and Enjoy!!
Notes
Rosewater is available in Persian and Middle Eastern markets
3.4.3174

Filed Under: Desserts, Recipe, Sholeh Zard, Sweets, Vegan, Vegetarian Tagged With: Azeri/Persian recipe, cinnamon, pistachio, Ramadan, rice custard, rose petals, rosewater, saffron, traditional Persian desserts

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Comments

  1. Fae's Twist & Tango says

    December 15, 2015 at 1:52 pm

    Beautiful, aromatic, refreshing and absolutely delicious sholeh zard!
    Happy Shabe Yalda and Happy Holiday Season to you and yours! 🙂

    • Ursula Haacke-Pakzad says

      January 5, 2021 at 5:41 am

      Thank you so much
      It’s the easiest and best recipe
      I do it once a week

      • Homa says

        January 5, 2021 at 3:33 pm

        Thanks so much for your feedback Ursula, nooshe joon 🙂 Please take care and keep in touch!

  2. Homa says

    December 15, 2015 at 3:06 pm

    Thank you dear Fae for your comment. I likewise wish you and your family a joyful and merry Shabe Yalda and Holiday Season!

  3. Barbara says

    December 15, 2015 at 4:28 pm

    Lovely! Can’t wait to try it!

    • Homa says

      December 15, 2015 at 5:32 pm

      Thank you Barbara! Would love to hear all about it 🙂

  4. My Persian Kitchen says

    December 18, 2015 at 10:32 am

    Love love love Sholeh Zard!!! I love the way that you have decorated the top!!

    • Homa says

      December 18, 2015 at 1:20 pm

      Thank you very much, so glad you like it 🙂

  5. afsaneh says

    April 26, 2017 at 3:26 pm

    Homa joon, could I use Basmati rice instead? TIA

    • Homa says

      April 26, 2017 at 3:36 pm

      Afsaneh joon, jasmine is more aromatic and it gets sticky ( in Farsi ‘lo aab daar’) when it cooks and this results in a thicker pudding. Basmati will work too; just make sure the grains are completely tender.

  6. Jbazazi says

    May 14, 2017 at 8:22 am

    Hi hope your are well.I just wanted to say your recipes are the best.

    Thanks a lot.

    • Homa says

      May 14, 2017 at 10:32 am

      Thank you dear Jbazazi; I’m very happy to hear that, and would love to read you comments when you try them.

  7. Nili says

    May 17, 2017 at 5:33 pm

    Homa Janam, it’s me again!
    I have a technical question. How do you prevent the top of the sholeh zard from drying after it has cooled?
    Thank you in advance ?

    • Homa says

      May 17, 2017 at 6:10 pm

      Nili jan, it is always nice to hear from you! I usually just cover the rim of the dish containing the cooled sholeh zard with a plastic wrap.

      • Nili says

        May 18, 2017 at 9:19 pm

        So did I, but dried and cracked top the next morning ?

        • Homa says

          May 19, 2017 at 12:55 am

          I’m very sorry to hear that Nili jan, I’ve never had that problem; I would suggest cooking it a little less at the end, and cool it to room temperature, then cover it after chilling it in the refrigerator. I hope this works better for you.

        • Brandi says

          December 28, 2020 at 6:59 pm

          I would suggest placing the plastic wrap against it as well- so that it makes contact with the sholeh zerd

  8. ronnie ginnever says

    June 4, 2017 at 11:46 am

    I am looking to make a Persian Saffron Rice Pudding for my book club. We just finished reading “Things I’ve Been Silent About” by Azar Nafisi. I looked through different recipes and I like yours the best. Do you think I can use this recipe and serve it in a shallow round serving dish rather than individual goblets? I have to carry this with me and am unable to carry 6 separate goblets. Thank you. RG

    • Homa says

      June 4, 2017 at 1:21 pm

      Thank you Ronnie, happy to have you here! Yes absolutely; that will be fine. Enjoy and have fun at your book club; sounds wonderful 🙂

  9. Douglas Sloan says

    June 14, 2017 at 11:17 am

    Hello! I am hoping to make sholeh zard for a friend’s birthday party; I need to double the recipe. Do you think adding twice the required amounts would change anything? Or would you recommend just making two batches?

    Thanks!

  10. Homa says

    June 14, 2017 at 2:18 pm

    Hello Douglas; no problem, you should be able to double the recipe. In Iran they make this dessert in massive amounts, to be shared with friends and family on special occasions and holidays. Have fun!!

  11. Roxanne Bledsoe says

    July 7, 2017 at 12:11 am

    I love this recipe because it is so simple. I am not good in the kitchen. I made this tonight, but it looks nothing like yours. I guess I will keep practicing.

    • Homa says

      July 7, 2017 at 11:36 am

      Dear Roxanne; I’m sorry your sholeh zard looks different; I’m glad you’re planning on making it again. I don’t know how it looks, but a point worth mentioning is that jasmine rice is preferred in this dish for its soft, sticky grains; it should be cooked for a long time over low heat without stirring until very sticky, it should not dry out. If the water is cooked off before this is accomplished, add a little bit more water and cook more. The right amount of saffron is very important too. I hope this helps and your next try will be a success. Thanks for your comment and have a great weekend!

  12. Howard Stowe says

    December 3, 2017 at 3:08 pm

    I plan to make this for YALDA this year. My time will be tight because I’m having surgery the week before. If I make it ahead, can I freeze it? Or would it keep chilled in the refrigerator for a week?

    • Homa says

      December 4, 2017 at 9:58 am

      Hello Howard; I would not recommend refrigerating sholeh zard for more than couple of days, as the top will dry out and the pudding will separate and liquid will collect in the bottom of the dish. I have never tried this myself, but a possible option is to freeze the rice after it is completely cooked (step #3), but before adding the boiling water, sugar, rosewater and saffron. Defrost in the refrigerator for a day or two, and then follow the rest of the recipe (step #4) as indicated and finish up the cooking process, then chill it for couple of hours before serving and add garnish. I hope this works out for you, and best of luck on your upcoming surgery!

      • Howard Stowe says

        December 4, 2017 at 1:49 pm

        Thanks so much for your advice. I will try freezing the cooked rice and finish it on the morning of the dinner. I’m sure the Iranians at the table will let me know if it’s a winner!

        • Homa says

          December 4, 2017 at 5:34 pm

          Certainly Howard! Good luck 🙂

  13. Sherry T. says

    February 27, 2018 at 5:41 am

    Hi Homa joon,

    Is it necessary to make it in a nonstick pan or would it be okay in a regular pan?

    • Homa says

      February 27, 2018 at 8:31 am

      Hello Sherry jan; I do recommend using a deep nonstick pot for this recipe, as the rice is simmered with little water for a long time and you don’t want it to stick and burn.

      • Sherry T. says

        February 28, 2018 at 4:05 pm

        Thank you 🙂

        • Homa says

          March 1, 2018 at 12:29 am

          Anytime 😉

  14. Babak says

    April 18, 2018 at 5:26 pm

    Hello,

    As a person who loves Persian food and deserts, but also try to be a little health conscious, do you think it’s possible to make this with Splenda or Stevia as opposed to sugar?

    Thank you

  15. Homa says

    April 18, 2018 at 7:47 pm

    Hi Babak; I have never made this dessert with Splenda or Stevia; however, you could always give it a try. I would love to read how it turns out!

  16. Tina says

    July 16, 2018 at 11:23 pm

    Hello Homma joon . I want to know if I want make Sholeh Zara for 50 people . How may cups Rice I need .thank you

  17. Homa says

    July 17, 2018 at 9:44 am

    Hi Tina jan; this recipe serves 8 and uses 1 cup of rice. You could multiply all the ingredients by 6 to serve 48/50 people; so you will need 6 cups of rice.

  18. Lamia says

    September 5, 2018 at 11:16 am

    Hello, I was looking for a recipe for Sholeh Zard and loved reading your description of the dessert and its ingredients, and especially loved the fact that this is a recipe handed down by your mom. I was wondering if you recommend cooking the rice in a slow cooker, at least the initial cooking of the rice till it is soft before the sugar and other ingredients are added. I would assume the quantity of water would have to be reduced in the recipe. Would you recommend using a slow cooker for this?

    • Homa says

      September 5, 2018 at 7:10 pm

      Hi Lamia; I’m happy that you’ve found the recipe that you were looking for! Thanks very much for your supportive comment. I would not recommend cooking the rice in a pressure cooker. The reason that the rice is slow cooked over a low heat, is to bring out the starchy thickness of the cooked rice. A runny sholeh zard is not desirable, neither is a thick and hard one, which can result from adding extra rice to compensate for the lack of thickened starch.
      I hope you will let me know when you try this recipe; enjoy and please keep in touch!

      • Lamia says

        September 7, 2018 at 11:11 am

        Hi Homa, thank you for the quick reply. I meant slow cooker, not pressure cooker. But your response was helpful – I think it would work in a slow cooker (crockpot). Will let you know how it turns out.

  19. KELLIE says

    March 23, 2019 at 2:45 pm

    Can’t wait to try! My boyfriend is from Iran and I’m always looking for new recipes I can try that’ll make it feel like home!

    • Homa says

      March 25, 2019 at 6:14 pm

      Hi Kellie; your boyfriend is a lucky man, and he’ll love this recipe! Thanks for writing to me; please keep me posted ?

  20. Ayesha says

    April 16, 2019 at 1:57 pm

    This looks delicious! Can we substitute basmati rice for the jasmine rice? My Sunday school teacher at our mosque made this for our class yearssss ago when I was a little girl! She was so sweet and I remember enjoying it but I never knew the name until now! Her sholeh zard looked exactly like this!

    • Homa says

      April 16, 2019 at 4:31 pm

      Hello Ayesha; Jasmine is more fragrant and somewhat stickier than basmati, so it makes this dessert tastier, but basmati will work too. I hope you will enjoy it as much as you did as a little girl; this is an amazing recipe.

      • Jarafshan says

        May 21, 2022 at 11:15 pm

        Can this dessert be eaten warm?

        • Homa says

          May 23, 2022 at 4:11 pm

          You could eat it warm if you wish, but keep in mind that Sholeh Zard thickens as it chills, so it is going to be somewhat runny when it is warm. Enjoy it and have a nice week

  21. Anisa says

    April 19, 2019 at 10:14 am

    Hi Homa, a lot of other recipes I read use liquid saffron (ground saffron brewed in hot water). What’s the difference/benefit to that vs. the ground saffron in your recipe and will either work for this recipe? Thank you!

    • Homa says

      April 21, 2019 at 8:34 am

      Hi Anisa; Except for a few rare recipes, I prefer to use fine ground saffron powder. There is no waste and there is no need for the extra step of brewing it. It’s a personal preference and you should just try both and see which method you like better. Both methods will work in this recipe.

  22. Cc says

    June 26, 2019 at 3:56 pm

    Do you use cardamom? Some recipes use it . I love this dessert ,not sure if the ones I’ve tried had cardamom or not .I will be making this soon . Thanks for sharing.:)

    • Homa says

      June 27, 2019 at 9:50 am

      Hello Cc; I don’t use cardamom in my recipe so that it does not compete with the saffron and rosewater flavor that I really like in this recipe, but you could use it and see how you like it. Have a great weekend and please keep in touch!

  23. Alyssa McElroy says

    November 8, 2019 at 9:21 am

    Hi I’m having trouble finding rose Water. Would it ruin the dish if I omitted the rose water?

    • Homa says

      November 8, 2019 at 10:08 am

      Hi Alyssa; In this case saffron alone might be okay but not quite enough for an authentic flavor! If you have some white or green cardamom pods you could add about a teaspoon of whole pods (about 10-15) at the beginning when you’re cooking the rice in water. Remove them before adding the rest of the ingredients. I really would like to read your feedback about how this turns out for you. Have a great weekend. Happy cooking 🙂

  24. Ariella Tsafatinos says

    December 21, 2019 at 3:09 pm

    Could you make this with Arborio rice?

    • Homa says

      December 21, 2019 at 3:47 pm

      I don’t think Arborio rice will disintegrate to the degree that Jasmine rice does. You will probably feel the firm center of the Arborio under your teeth and that will compromise the smooth texture that we look for in Sholeh Zard!

  25. Monica Hansen says

    May 28, 2020 at 9:49 pm

    Thank you thank you thank you Homa! I made this and it came out perfectly! Absolutely delicious. Can’t wait for the Damkesh to arrive!

  26. Homa says

    May 29, 2020 at 11:12 am

    Dear Monica, I’m thrilled that you love this recipe as much as we do! Thanks for writing to me. Please keep in touch and write back when you try my other recipes, especially when you use your brand new Damkesh 😉
    Take care and have a great weekend!

  27. Nathan Hughes says

    June 11, 2020 at 3:42 am

    Hi Homa,
    Your recipes are wonderful, I made فرنی for my Iranian friend and he loved it. I will make this next, but a question – I only have saffron threads. How much should I use in this case?
    Thank you!
    Nathan.

  28. Homa says

    June 11, 2020 at 3:28 pm

    Hi Nathan, thanks for your supportive words! I recommend to either grind, or brew the saffron threads before using them in this recipe. In either case you’ll probably need about 1/2 tsp packed threads to achieve the golden color that is desired for Sholeh Zard. Good luck and let me know how this works for you. Have a wonderful weekend 🙂

    • Nathan says

      June 20, 2020 at 3:54 pm

      Hi Homa,
      Another very successful recipe, thank you! I brewed the threads and it worked perfectly. It was the first time I’ve tried saffron myself. It was very delicious ?
      Take care!
      Nathan.

      • Homa says

        June 23, 2020 at 7:24 am

        Dear Nathan, thanks so much for your feedback! So glad you like this recipe. You will find many uses of saffron on this blog; some optional and some, like this recipe, essential! Take care and keep in touch 🙂

  29. Matt says

    September 3, 2020 at 10:53 pm

    Hello Homa,

    I have a technical question, do you dam the 1/4 tsp Saffron with abe joosh separately before mixing it with the rice, or do you just add in the 1/4 teaspoon as is?
    Thanks!

    • Homa says

      September 5, 2020 at 2:03 pm

      Dear Matt, I use very fine ground saffron powder and there is no need to dam 😉 it separately!
      If interested, there is more reading about grinding the saffron strands here:
      https://persianmama.com/all-about-spices-2/

      Have a great weekend and please keep in touch!

  30. Amanda says

    December 8, 2020 at 8:13 am

    Hi Homa,
    I made this the other day because of how simple and easy the recipe sounded. I followed the recipe exactly and wow it turned out exactly like your pictures. It’s so beautiful and my husband said it was the best he’s ever had of this dish. I love that the consistency remains perfect as i’ve tried other homemade versions from friends that ended up too watery after eating and separating but this recipe was PERFECT! Thank you for sharing!! flavor and color we’re so sophisticated and delicious!

    • Homa says

      December 10, 2020 at 11:51 am

      Dear Amanda, so glad this recipe has been a hit with your husband; please thank him for me 🙂 This is a family recipe and it is my favorite of all the bowls of sholeh zard that I have had in my life. It is not excessively sweet and the rice is cooked just right. I truly can’t stand it when firm grains of rice are felt in every bite lol!! Thanks for writing to me and take care!

  31. Fareshta says

    December 19, 2020 at 10:24 am

    This is one of my favorite dishes and reminds me of various holiday celebrations as a child in Afghanistan. My mom didn’t like it so we didn’t make it much at home and I never learned the recipe. I made it for the first time today and it is absolutely delicious. Thank you for sharing your wonderful recipe Homa jan.

    • Homa says

      December 20, 2020 at 12:04 pm

      Fareshta jan, good to hear from you! I’m very happy you have enjoyed this recipe; it is my favorite too! Please take care and keep in touch 🙂

  32. Sonia says

    March 6, 2021 at 9:55 am

    Do you have a recommendation for where to buy saffron? I have bought it before but I am unsure where to get high quality saffron.

    • Homa says

      March 8, 2021 at 8:32 am

      Hi Sonia, I get my saffron from Iran and I like the Saharkhiz brand. I think it is also available online but have not tried it so I don’t know if it has the same quality. You really want to look for very fragrant, deep red strands. I would purchase the smallest package and see how it is. Good luck and take care

  33. Ali says

    March 19, 2021 at 12:01 am

    Making this for Nowruz this year! So excited to try this recipe. Looks very promising.

    • Homa says

      March 20, 2021 at 11:44 pm

      Hi Ali, glad to hear that! Just wait until you taste it! Nowruz Mobarak

  34. Cathy says

    April 25, 2021 at 11:16 am

    Hi Homa jan, I recently tried your recipe for sholehzard and to my surprise it turned out excellent. The key is following your exact instructions. I’m going to try your other recipes too. Thank you for sharing and have a wonderful week.

    • Homa says

      April 29, 2021 at 3:10 pm

      Cathy jan thanks for your comment. I am really happy that you have followed the exact recipe and have achieved the intended result! I agree, this is an amazing family recipe. Unfortunately some cooks look at the recipe, don’t read the entire instructions, and even alter it the first time they make it. Then they wonder why the recipe did not turn out well! I hope you will write me back when you try my other recipes. Please take care and keep in touch

  35. Stephanie says

    May 19, 2021 at 12:28 pm

    I am so excited to make this recipe. My best friend is Persian and made this when we were in college and I have been craving for 27 years! I have two questions? Would a dutch oven be appropriate to make this in? My sauce pan is not non stick. Also, I saw another recipe that was almost identical to yours with the exception that the other did not add the additional 2 2/3 cups of hot water and used only one cup sugar. Can you tell me what happens if I were to omit the water, or does it contribute to the preferred consistency. I cannot wait to make this. This is absolutely a beautiful dish. Warmest Regards, Stephanie

    • Homa says

      May 20, 2021 at 5:16 pm

      Hi Stephanie, it is wonderful that you will be cooking this. Your Dutch oven should work fine. If the suggested amount of water is reduced in this recipe then the outcome will have a thicker consistency. I guess you will have to try it both ways and see which one you like more. Happy cooking and enjoy!

      • Stephanie says

        May 27, 2021 at 7:46 am

        Hello Homa, I made it and it came out beautifully. The dutch oven worked but I had to tweak. It was a 4 qt also. I followed your instructions exactly and promise I did not stir for an hour and fifteen minutes,however, at that time there was still a lot of water in the pot; so I turned up the heat to low medium, partially covered, stirred occasionally and after about 30 minutes it was the perfect consistency. So in this particular case, I did not add extra water, but when I get a nonstick 3 qt, I will make again. I served it with almond flour cookies and it was delicious, no, it was heavenly. Thank you so much.

        • Homa says

          May 28, 2021 at 6:39 pm

          Hi Stephanie glad you liked this recipe! That is Dutch oven for you, there is hardly any moisture loss lol. It is wonderful that after all that the result was delicious, and with almond cookies, Wow!!
          Thanks so much for letting me know, take care and have a great weekend

  36. Sara says

    May 28, 2021 at 2:37 pm

    Do you think I could reduce the amount of sugar when I make this?

    • Homa says

      May 28, 2021 at 6:04 pm

      Hi Sara, yes you can adjust the sugar to your taste

  37. Melissa says

    September 26, 2021 at 8:28 am

    My beautiful Iranian friend Mahboobeh made this dish and brought it to a dinner party and now I find myself craving it’s delicate and delicious flavor, I cannot wait to try your recipe! Have already been working on the perfect Tahchin another family favorite now…cannot wait to try it with lamb shank for my birthday.

    • Homa says

      September 29, 2021 at 8:40 am

      Hi Melissa, I’m so happy that you will be trying this recipe and the lamb shank tahchin. I have a feeling you will be happy with both of these recipes! I can’t wait to read your feedback. Happy Birthday in advance 🙂

  38. Herbert says

    November 30, 2021 at 10:26 am

    I have made this recipe twice and it came out perfect both. I’m using an induction cooker and that makes it foolproof. I cooked the rice – just set and forget. I cut the sugar by a quarter and everything else exactly as you said.
    I made it for two Baha’i celebrations and the Persian friends were amazed.
    I just tested the polo (with potato) on the induction cooker and the timing I tried was 35 minutes. Tadiq was a bit burnt and rice a bit dry. 30 minutes next time.
    Thanks for your very clear instructions – I’ll be trying more!

    • Homa says

      December 2, 2021 at 8:56 am

      Dear Herbert, I am very happy that you like this recipe! It is wonderful that reducing the amount of sugar is what you were looking for and the outcome has pleased you and your friends. You also have the right attitude about the rice and tahdig, just keep trying until you get it right. Please take care, have a great weekend and keep in touch

  39. Mojdeh Memar says

    December 30, 2021 at 9:39 pm

    Hello Homa!
    thank you so much for a very delicious recipe!
    It is so easy and very yummy 🙂

    • Homa says

      December 31, 2021 at 9:51 am

      Dear Mojdeh, thanks so much for writing to me. I’m very happy that you like this recipe. Noosh e joon 🙂

  40. nima says

    May 15, 2022 at 10:18 am

    دستود العمل خیلی خوبی بود. ممنون .به به

    • Homa says

      May 17, 2022 at 1:00 pm

      نیما جان خوشحالم که دوست داشتین. نوش جونتون

Homa

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Popular Recipes

Fall is the pomegranate season, and I feel it is the perfect time to share my Fesenjan, or Fesenjoon recipe (chicken stew with walnut and pomegranate sauce). Beautiful red ripe pomegranates are available in most supermarkets. This jeweled fruit is the wonder of nature and makes you think about the intricate design that nestles precious gems that…

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Kabob Koobideh (کباب کوبیده) is made with ground lamb or beef or a combination of the two.  This is one of the most popular kabobs you can find on the streets of Iran. This Kabob is usually grilled over hot coals and is served in fancy restaurants and clubs, as well as in the little shacks…

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 Barbari, Noon Barbari, or Nan Barbari, is a popular traditional Persian flat bread with a crisp crust and light airy texture. Noon, or nan, means bread in Farsi. This bread is best when eaten hot right out of the oven and it is the most favored bread for breakfast (sobhaneh). Some of the special delicacies enjoyed with…

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