Creamy Saffron and Cardamom Rice Pudding

This milk-based pudding is different from TAAM’s existing water-based Persian Sholeh Zard. Image is illustrative.

Servings: 6   Approximate total time: 50 minutes

Ingredients

  • ½ cup short-grain rice, rinsed
  • 3 cups whole milk
  • ½ cup water
  • ¼ cup sugar, or to taste
  • 4 TAAM green cardamom pods, lightly crushed
  • A pinch of TAAM saffron threads
  • 2 tbsp warm milk for blooming saffron
  • 2 tbsp chopped pistachios (optional)
  • 1 tsp rosewater (optional)

Instructions

  1. Grind saffron lightly and steep in 2 tbsp warm milk for 10 minutes.
  2. Combine rice, water, milk and crushed cardamom pods in a saucepan. Bring to a gentle simmer.
  3. Cook uncovered over low heat for 30–40 minutes, stirring frequently, until rice is soft and pudding is creamy.
  4. Remove cardamom pods, stir in sugar, bloomed saffron and optional rosewater; cook 3 more minutes.
  5. Serve warm or chilled, topped with chopped pistachios if desired.

Shop the spices in this recipe

Photo is a representative food photograph, not a photograph of a TAAM-tested preparation.