Creamy Persian Saffron Rosewater Rice Pudding Recipe with Pistachios Made Easy
A creamy, fragrant, and gently sweet Persian rice pudding infused with saffron and rosewater, topped with toasted pistachios for a perfect crunch. This comforting dessert is easy to make with pantry staples and offers a subtle exotic flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Cuisine: Persian
Ingredients
Scale
- 1/2 cup (95g) short-grain rice, rinsed
- 4 cups (960ml) whole milk (can substitute almond or oat milk for dairy-free)
- 1/2 cup (100g) granulated sugar (adjust to taste)
- 1/4 teaspoon salt
- 1/4 teaspoon ground cardamom or 4-5 crushed cardamom pods (optional)
- 1/2 teaspoon saffron threads
- 2 tablespoons hot milk (for soaking saffron)
- 1 tablespoon rosewater
- 1/4 cup (30g) shelled pistachios, chopped and lightly toasted
- Optional: sprinkle of ground cinnamon or a few edible rose petals for garnish
Instructions
- Rinse 1/2 cup short-grain rice under cold water until the water runs clear. Drain well and set aside.
- Place 1/2 teaspoon saffron threads in a small bowl with 2 tablespoons hot milk. Let steep for 10-15 minutes.
- In a medium heavy-bottomed saucepan, combine rinsed rice, 4 cups whole milk, 1/2 cup sugar, 1/4 teaspoon salt, and cardamom if using. Bring to a gentle boil over medium heat, stirring occasionally.
- Reduce heat to low and simmer gently, stirring frequently, for 25-30 minutes until rice is tender and mixture thickens to a creamy consistency.
- Stir in saffron-infused milk and 1 tablespoon rosewater. Cook for an additional 2-3 minutes without boiling.
- Toast 1/4 cup chopped pistachios in a dry skillet over medium heat for 2-3 minutes until fragrant. Set aside.
- Spoon pudding into bowls or ramekins. Sprinkle with toasted pistachios and optional cinnamon or rose petals. Serve warm or chilled.
Notes
Use short-grain rice for best creamy texture. Soak saffron in warm milk to release color and aroma. Add rosewater at the end to preserve its delicate floral notes. Toast pistachios to enhance flavor and crunch. Stir frequently to prevent scorching. If pudding thickens too much after cooling, stir in warm milk to loosen before serving.
Nutrition
- Serving Size: 1/2 cup (125ml)
- Calories: 275
- Sugar: 28
- Sodium: 150
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 42
- Fiber: 1.5
- Protein: 7
Keywords: rice pudding, Persian dessert, saffron, rosewater, pistachios, creamy pudding, easy dessert, floral dessert