Comments on: Saffron Rice-Pudding in the Persian Manner, Sholeh Zard

By: Imen

Imen — Sat, 22 Oct 2011 12:51:53 +0000

Shayma, each of your posts just blow me away every time! Maybe it’s my north african ancestry…but the ingredients/spices you use are just mouth watering and i do not eat enough of them living in the sw of ireland. I am going to try this rice pudding very soon…it looks and sounds positively divine! Imen x

By: Niki

Niki — Thu, 17 Feb 2011 18:40:43 +0000

I used this recipe more as ‘inspiration’, combined with my own recipe and I loved it! oh, the sweetness of saffron, pistachios, and almonds, itś like paradise on a plate!

By: Saffron rice pudding for LiveSTRONG Day 2010 with a Taste of Yellow | Addictive and consuming - A Melbourne food blog

Sun, 03 Oct 2010 00:44:32 +0000

[...] Recipe taken from The Spice Spoon [...]

By: Rosmarina

Rosmarina — Fri, 08 Jan 2010 14:33:09 +0000

Mmmmh, this is the essence of Middle-East. I love this kind of flavours.
I saw a photo of Maphrooka and I was astonished: wonderful! I have to do it!
Maybe you have a Maphrooka recipe?
Bye and kisses from Italy

By: shayma

shayma — Sun, 06 Dec 2009 17:27:47 +0000

@MyPersianKitchen Thanks so much for visiting. I have been told that my grandmother’s father came to Pakistan from Iran, she passed away when I was 16, I wish I could have had her in my life for a longer period. And I would certainly have asked her for more Irani recipes.

@tasteofbeirut Thank you, I agree, I find it to be too sweet, so I have added less sugar. I always thought I was the strange one who didn’t like it too sweet. Some people think 1/2 c of Basmati is too little- but just a few teaspoons is enough to sweeten your mouth after a savoury dinner, in my humble opinion.

By: tasteofbeirut

tasteofbeirut — Sun, 06 Dec 2009 17:01:18 +0000

This post was so enjoyable to read. I love the introduction and background on saffron and all the careful guidance, step by step. I have had this pudding at Persian restaurants, but I always felt they used too much sugar. I will try it with less and I am sure the difference will be very noticeable. Thankfully, my kids love saffron and cardamom !

By: My Persian Kitchen

My Persian Kitchen — Tue, 17 Nov 2009 04:22:10 +0000

I love love love Sholeh Zard! I love the fact that you are combining Persian, Afghani, and Pakistani food. I am looking forward to discovering from our neighboring countries!

By: shayma

shayma — Sat, 14 Nov 2009 13:49:25 +0000

@Zurin Thank you. It’s a really simple pudding to make, do let me know how it turns out.

@Mona Thank you. We have a version with milk, too, called Ferr’ni (same as in Urdu).

By: Mona

Mona — Fri, 13 Nov 2009 23:51:14 +0000

You explanation for the dessert makes my mouth water. I usually prepare Chawal ki kheer with coarsely ground rice, milk and sugar. This version sounds heavenly and deliciously exotic. Will definitely try!

By: zurin

zurin — Fri, 13 Nov 2009 15:32:12 +0000

Ive have never seen a pudding that looks so exotic and precious…the colour gleams and bounces off the screen like a jewel…I must try this.