This Persian Saffron Pudding is so delicious and super easy to make ahead. It’s perfect for a variety of dietary restrictions. This pudding is gluten free, dairy free, and vegan. Made with saffron, pistachios and orange blossom syrup, the flavor is outstanding – so different. Wow your guests with this unique treat!
I’m sharing this vibrant golden pudding in honor of my dear friend Catherine McCord and her “virtual baby shower!” Catherine’s blog Weelicious is the go-to resource for healthy, kid-friendly recipes. I always recommend her two cookbooks, Weelicious and Weelicious Lunches, when people ask me for recipes that kids will enjoy.
I was so excited to hear about Catherine’s surprise online baby shower, especially when I heard the theme was “Naturally Colorful.” A rainbow of recipes without a hint of food coloring seemed like a perfect way to celebrate Catherine and her healthy approach to family friendly meals. Catherine is one of the kindest, most special people I know. She’s an incredible mother and she has a heart of gold. What a perfect opportunity to share this delicious golden Persian Saffron Pudding. I’ve been keeping this one under wraps, and I’m excited to finally share it in honor of sweet Catherine and her new baby!
This exotic golden dessert is a fusion of two traditional Persian treats– sholeh-zard, a sweet rice pudding made with saffron and other spices, and fereni dagh, a smooth, sweet pudding made with rice flour, rosewater and spices. Combining the flavors of sholeh-zard with the smooth texture of fereni dagh produces an absolutely lovely dessert.
The addition of a floral orange blossom syrup really puts it over the top. Floral waters are well suited to sweet desserts and can really add a special essence; my Pistachio Rose Blondies with browned butter are my most-requested homemade dessert. This pudding runs a close second; people absolutely love it! I particularly appreciate how versatile this dessert is; it suits a variety of dietary restrictions due to the fact that it is gluten free, dairy free and vegan. It’s also great for dinner parties; make it ahead and chill it, then serve without any fuss. Easy, colorful and delicious… what’s not to love?
Congratulations, Catherine! Can’t wait to meet the lucky little one. Check out all of the other colorful contributions to Catherine’s virtual baby shower from my friends below!
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Beauty shots and styling by Bethany Nauert.
Persian Saffron Pudding
Ingredients
Pudding Ingredients
- 3 cups unsweetened coconut milk
- 1 1/4 cups water divided
- 1/2 cup sugar
- 3/4 cup brown rice flour
- 1 whole cinnamon stick
- 1 whole star anise
- 12 whole green cardamom pods
- 1/2 teaspoon saffron use a good quality, expensive saffron; Iranian or Spanish is best. The cheap stuff has no flavor!
- 1/2 teaspoon turmeric
- 3/4 teaspoon salt
Orange Blossom Syrup Ingredients
- 1/2 cup sugar
- 3 tablespoons water
- 2 tablespoons orange blossom water
- Shelled pistachios, garnish
- Black or golden raisins, garnish
- Saffron threads, optional garnish (same note as above)
NOTES
Instructions
- To make the pudding: In a small dish, combine the cinnamon stick, star anise, cardamom pods, saffron and turmeric and cover with 1/4 cup hot water to bloom the spices.
- In a medium saucepan combine coconut milk, water, sugar and salt. Bring to a boil, then reduce to a simmer and slowly whisk in the rice flour until smooth.
- Add the dish of spices and stir until thoroughly combined. Cook for 15-20 minutes, stirring frequently.
- Remove from heat and transfer to a mesh strainer set over a large mixing bowl. Push through with a spoon or spatula to remove any whole spices.Divide pudding evenly between 4-6 dishes and refrigerate to cool before serving.
- To make orange blossom syrup: Combine all ingredients in a small saucepan and bring to a boil over medium heat. Remove from heat and allow to cool. The syrup will thicken upon standing.
- To assemble, top the pudding with a few pistachios and raisins, then drizzle with the orange blossom syrup. If you're feeling extra fancy you can also garnish with a few saffron threads.
Nutrition
tried this recipe?
Let us know in the comments!
Here are some of the other tasty contributions to Catherine’s virtual baby shower!
Skillet Cherry Pie from FoodieCrush
Roasted Blueberry and Lemony Yogurt Popsicles from Tasty Yummies
Grilled Carrots with Mint Almond Pesto from Heather Christo
Jicama Pops from ¡Hola! Jalapeño
Roasted Broccoli Pesto on Pumpernickel from Bev Cooks
Peachy Pineapple Green Smoothie from 100 Days of Real Food
Chocolate Cupcakes with Strawberry Frosting from Deliciously Organic
I tried your recipe and it turned out delicious. thanks for sharing. Love and wishes 💖
I have made this recipe twice now, less sugar the second time round. It is quite easy to make, but as mentioned, you do need to stay by your cooker and stir stir stir! It is absolutely delicious. Many thanks!
I’m thinking of making this and omitting the sugar from the coconut milk part – and just keeping the sugar for the syrup. Do you think that would work or do you think I should use a small amount of sugar for the coconut part? I don’t like overly sweet puddings and desserts … or maybe I could try to reduce the sweetness in the sugar syrup somehow also. Any advice would be appreciated.
Also, does anyone know if this could be frozen in advance (and then decorated when thawed) please? Thanks!
Hi Mila, you could reduce the sugar in the pudding a bit, and also just add syrup to taste. I am also not a fan of overly sweet recipes. I have never frozen this recipe, so not sure if it would work out – typically I avoid freezing this type of pudding, as it can result in texture changes.
I found this recipe while researching for a gluten free vegan Passover dessert, since there are many allergies in our family.
All I can say is I hope no one is allergic to magic because that is what this dessert is.
Thank you so much for the recipe.
is that canned coco milk or carton shelf stable coco milk?
Hi Pym,
Tori’s assistant Ashley here. For this recipe we used the carton variety. It can also be found in the refrigerated section.
Divine…easy to make, but stay by your cooker!
Delicious, gf and df.
Thankyou.
Wow, this was really special! I love that it’s gluten free, and really very simple to make. Your recipes always turn out exactly the way I want them to. Thank you!
Dear Tori
I am Saghar from Iran. I becom very glad when I see an Iranian dessert in your home page. I see saffron in your dessert glass. Here we don’t use saffron in this way. first we powder it with hand blender, then put appropriate amount of it in a small glass and put a small ice in the glass. let the ice to be molted in the air. then use in persain cake and desserts.
Yours
I had something like this at an Iranian family’s home when we had dinner with them. It was delicious! Hers had rice in it, like a rice pudding. It was yummy. I just ordered some amazing Saffron. Can’t wait to make this!
Where did you order saffron? My dad has been looking for a good place. If there is more yellow then red don’t use it. It is purest when red. My email is sammymt53@yahoo.
Sharon
Cannot wait to try your scrumptious dessert!!
Wonder if I could use almond milk instead of coconut milk?
Kindly advise. Thank you…
This is simply gorgeous! That color is just to die for. Pinning and making!