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–+ servings
3 bowls of saffron rice pudding with rose petals and pistachio nuts on the side
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5 from 1 vote

Persian Rice Pudding with Saffron

Rice pudding enhanced with saffron and Middle Eastern flavors is traditionally served at special occasions.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Soaking/Rinsing the Rice6 hours
Course: Dessert
Cuisine: Middle Eastern
Servings: 8
Calories: 234kcal
Author: Dorothy Stainbrook

Equipment

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

Nutrition

Calories: 234kcal | Carbohydrates: 59g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Sodium: 13mg | Potassium: 5mg | Fiber: 0.2g | Sugar: 50g | Vitamin A: 0.03IU | Vitamin C: 0.03mg | Calcium: 10mg | Iron: 1mg