Quick Summary: Quick Summary: A creamy rice pudding perfumed with saffron, cardamom, and rosewater, traditionally served cold for Persian New Year or special occasions. Garnish with pistachios, rose petals, and cinnamon. Prep: 15 min + 6 hr soak | Cook: 1 hr 30 min | Serves: 8
Jump to: RECIPE | A Brief History | Ingredients & Substitutions | Serving Ideas | FAQ
This Persian rice pudding is perfumed with saffron, cardamom, and a hint of rosewater. It’s traditionally served during Nowruz (Persian New Year) but works beautifully for any special occasion, including Ramadan or Easter. The pudding is served cold, topped with crushed pistachios, rose petals, and a dusting of cinnamon. Simple ingredients, but the combination is elegant and distinctive.
A Brief History
Rice pudding with saffron was historically served during Nowruz, or Persian New Year. These days it is served more often but still regarded as a “special occasion” dessert. The pudding originates from Iran, where families would often make a large batch of the pudding and distribute smaller portions to extended family, friends, and as charitable gifts to anyone in need.
Saffron flavored rice pudding is usually a family recipe passed down for generations. Every family’s recipe has slight variations in the ingredients and every recipe is, of course, “the best”!
Ingredients in Saffron Rice Pudding
There are only a few ingredients in saffron rice pudding, which means you will need to take care to get the best available ingredients to get the best flavor. The two most important ingredients are the rice and the saffron.
The spices are varied according to the family cook and the addition of rose water is not always included.
Rice
For the recipe below, we used short grain white rice as it is what we had on hand. However, most traditional recipes use either basmati or jasmine rice.
Any rice that would work in a rice pudding or arroz con leche would work in this recipe. Basmati rice is often used as it has a higher starch content which helps achieve the correct consistency.
The method of cooking the rice is also important. It is important to cook the rice on low heat slowly to bring out the starch content of the rice you are using.
Saffron
The quality and quantity of saffron used in this recipe can also impact the flavor and looks of the recipe.
Saffron is what gives the dish its’ unique yellow color. Using a saffron that is older or a paler color may not get the bright yellow color desired.
When selecting a saffron to use, all of the strands or threads should be red. This will indicate the highest quality.
How to Make Persian Saffron Rice Pudding
The ingredient and recipe details are listed in the recipe card below. In short, soak rice for about 6 hours, then simmer in water for an hour, stirring occasionally. Add sugar, rosewater, saffron, and cardamom and cook on low for another 30 minutes until soft and creamy. Chill for a few hours and garnish with cinnamon, pistachios, and rose petals before serving.
How to Serve Saffron Rice Pudding
While the ingredients that go into saffron rice pudding are important, which garnishes and how you garnish your pudding is what distinguishes it and takes it to the next level.
Here are some garnishes we like to use:
- Slivered almonds
- Dried rose petals
- Crushed pistachios
This dish is served cold, and the crunchy garnishes add texture to the creamy rice and the rose petals make it beautiful and special.
FAQ
Basmati or jasmine are traditional and have high starch content for a creamy texture. Short grain white rice or arborio also work well.
Soaking softens the grains and helps release starch, which gives the pudding its creamy consistency. You can soak overnight for convenience.
High-quality saffron threads are uniformly deep red with no yellow or orange pieces. The color should be vibrant, and the aroma should be strong and slightly honey-like. Pale or old saffron won’t give the bright yellow color.
Floral and slightly sweet, with a perfume-like quality. A little goes a long way. If you’re new to rosewater, start with less and adjust to taste.
Cold. Chill for at least a few hours before serving. The texture firms up as it cools.
Yes. The pudding keeps in the refrigerator for 2 to 3 days. Add garnishes just before serving so the pistachios stay crunchy and the rose petals stay fresh
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Persian Rice Pudding with Saffron
Equipment
- large bowl
Ingredients
- 1 Cup White rice Short grain white rice, basmati, jasmine or arborio all work
- 8 Cups Water
- 2 Cups Sugar
- ¼ Cup Rosewater
- ½ tsp Saffron
- ½ tsp Cardamom ground
- Cinnamon ground, for garnish
- Pistachios crushed or slivered, for garnish
- Rose petals for garnish
Instructions
- Rinse rice until water runs clear. Soak in a large bowl for approximately 6 hours. Rinse the rice again.1 Cup White rice
- Add 8 cups of water and soaked rice to a Dutch oven or large nonstick pot. Bring to a boil- add a pinch of salt to boil water faster if desired. Lower the heat to medium, partially cover, and cook for one hour stirring occasionally.8 Cups Water
- Add remaining ingredients (with the exception of the pistachios, cinnamon and rose petals) and gently stir. Reduce the heat to low, cover and cook for another 30 minutes until the texture is soft.2 Cups Sugar, 1/4 Cup Rosewater, 1/2 tsp Saffron, 1/2 tsp Cardamom
- Pour into individual serving dishes and chill for a few hours. Garnish with cinnamon, pistachios, and rose petals (or garnish of your choice)Cinnamon, Pistachios, Rose petals
Dorothy Stainbrook says: 
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