Sholezard

Sholezard

Sholezard served during Nowruz celebrations

Sholezard is a traditional Iranian dessert made primarily from rice, saffron, and sugar. It is a popular dish in Iran and is often prepared for special occasions, such as Nowruz (the Persian New Year) and religious ceremonies. The dessert is known for its vibrant yellow color, which is derived from the use of saffron, a prized spice in Persian cooking.

Ingredients and Preparation

The main ingredients of Sholezard include:

• Rice
• Water
• Sugar
• Saffron
• Rose water
• Butter
• Cardamom
• Cinnamon
• Almonds and Pistachios for garnish

To prepare Sholezard, rice is first cooked in water until it becomes very soft and mushy. Saffron is dissolved in a small amount of hot water to release its color and aroma, then added to the rice along with sugar, rose water, and butter. The mixture is cooked slowly until it thickens to a pudding-like consistency. Cardamom is often added for additional flavor.

Once cooked, Sholezard is poured into serving dishes and allowed to cool. It is traditionally garnished with ground cinnamon, slivered almonds, and chopped pistachios, which not only enhance the flavor but also add a decorative touch.

Cultural Significance

Sholezard holds a special place in Iranian culture and is often associated with religious and festive occasions. It is commonly prepared during the month of Ramadan and distributed to neighbors and the less fortunate as an act of charity. During Nowruz, Sholezard is served as part of the celebratory meals, symbolizing prosperity and happiness for the coming year.

The dessert is also made during Muharram, the first month of the Islamic calendar, particularly on the day of Ashura, to commemorate the martyrdom of Imam Hussein. In this context, Sholezard is often prepared in large quantities and shared among the community.

Variations

While the basic recipe for Sholezard remains consistent, there are regional variations across Iran. Some versions may include additional spices or flavorings, such as vanilla or orange blossom water. The consistency of the dessert can also vary, with some preferring a thicker pudding and others a more liquid form.

Related Pages

• Iranian cuisine
• Nowruz
• Saffron
• Rice pudding