Persian Saffron Rice Pudding Tartlets
Mini tartlet shells filled with a saffron-scented rice pudding and topped with crushed pistachios for an elegant dessert-style breakfast.
25Prep min
45Cook min
70Total min
Makes 12 tartletsServes
PersianCuisine
MediumDifficulty
These Persian saffron rice pudding tartlets turn a beloved bowl of sholeh zard into a dainty, breakfast-worthy treat. A crisp, buttery shell cradles a creamy rice pudding perfumed with saffron, cardamom, and a hint of rose water, then finishes with a scatter of bright green pistachios.
They are surprisingly simple to make: the pudding cooks on the stovetop while the tartlet shells bake, and both can be prepared a day ahead. Serve them for a special brunch, a Persian-inspired afternoon tea, or a dessert-style breakfast alongside strong coffee or black tea.
Use a good-quality saffron and bloom it in warm milk to draw out its color and aroma. The pudding should be thick enough to hold its shape in the shells, so cook it down until it pulls away from the spoon.
They are surprisingly simple to make: the pudding cooks on the stovetop while the tartlet shells bake, and both can be prepared a day ahead. Serve them for a special brunch, a Persian-inspired afternoon tea, or a dessert-style breakfast alongside strong coffee or black tea.
Use a good-quality saffron and bloom it in warm milk to draw out its color and aroma. The pudding should be thick enough to hold its shape in the shells, so cook it down until it pulls away from the spoon.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon fine sea salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2 to 3 tablespoons ice-cold water
- 1/2 cup short-grain rice, such as Arborio or pudding rice
- 3 cups whole milk
- 1/2 cup granulated sugar
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon saffron threads
- 2 tablespoons warm milk, for blooming the saffron
- 1 teaspoon rose water
- 1/4 cup shelled pistachios, finely crushed
- 1 tablespoon unsalted butter, for greasing the pans
Instructions
- Make the pastry: Whisk the flour and salt in a bowl. Rub in the cold butter with your fingertips until the mixture resembles coarse breadcrumbs. Add the egg yolk and 2 tablespoons ice water, then bring together into a dough, adding the last tablespoon of water only if needed. Shape into a disc, wrap, and chill for 30 minutes.
- Meanwhile, start the pudding: Rinse the rice under cold water until the water runs clear. Combine the rice and 1 1/2 cups of the milk in a heavy saucepan. Bring to a gentle simmer over medium-low heat, then cook, stirring often, for 15 minutes until the rice is soft and the milk is mostly absorbed.
- Stir in the remaining 1 1/2 cups milk, the sugar, and the cardamom. Continue cooking over low heat, stirring frequently to prevent sticking, for 20 to 25 minutes until the pudding is thick and creamy and the rice is completely tender. It should mound on a spoon.
- While the pudding cooks, bloom the saffron: Crumble the saffron threads into a small bowl, add the 2 tablespoons warm milk, and let steep for 10 minutes. Stir the saffron milk and rose water into the pudding, then remove from the heat and let cool to room temperature.
- Preheat the oven to 375°F (190°C). Grease a 12-cup mini tartlet pan with the 1 tablespoon butter.
- Roll the chilled pastry on a lightly floured surface to about 1/8 inch thick. Cut out 12 rounds with a 3-inch cutter (or use a glass) and press them gently into the pan cups. Prick the bases lightly with a fork. Chill for 10 minutes.
- Bake the shells for 12 to 15 minutes until golden brown and crisp. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Spoon or pipe the cooled rice pudding into the cooled shells, filling them generously. Sprinkle the crushed pistachios over the tops. Serve at room temperature, or chill for 1 hour for a firmer set.
Cook’s tips
- Cook the pudding until it is quite thick; it will firm up further as it cools.
- Bloom the saffron in warm, not boiling, milk to preserve its delicate aroma.
- Use a mini muffin pan if you don't have a tartlet pan; the shells will be slightly deeper.
- For the neatest finish, pipe the pudding into the shells with a piping bag or a zip-top bag with the corner snipped.
Substitutions
- Replace the rose water with 1/2 teaspoon vanilla extract if you prefer.
- Use unsweetened almond milk or oat milk in place of the whole milk for a dairy-free pudding; the texture will be slightly less rich.
- Swap the pistachios for crushed almonds or walnuts.
- A store-bought shortcrust pastry can stand in for the homemade pastry if you are short on time.
Storage & reheating
Store the filled tartlets in an airtight container in the refrigerator for up to 2 days; bring to room temperature before serving. The empty baked shells can be kept at room temperature for up to 3 days.
Frequently asked questions
Can I make these Persian saffron rice pudding tartlets ahead of time?
Yes. The rice pudding can be cooked and refrigerated for up to 2 days, and the tartlet shells can be baked a day ahead. Fill the shells shortly before serving for the best texture.
What type of rice is best for the pudding?
Short-grain rice such as Arborio or pudding rice works best because it releases starch and becomes creamy. Long-grain rice will give a less creamy result.
Can I use ground saffron instead of threads?
Yes, use a generous pinch of ground saffron, about 1/8 teaspoon, bloomed in the warm milk. Threads are traditional and give a lovely color, but ground saffron is a fine substitute.
Are these tartlets suitable for a dairy-free diet?
The recipe as written contains dairy. You can substitute the milk with unsweetened almond or oat milk and use a dairy-free pastry, but the texture and richness will differ.
