A creamy rice pudding cooked slowly in saffron water and sugar, perfumed with rose water and cardamom, decorated with cinnamon and almonds. A luminous golden yellow, like a little sun on the plate.

Why this dish? Sholeh zard is often prepared as "nazri": a dish cooked after a wish is fulfilled and distributed to loved ones and the needy as a sign of gratitude. For Anousheh Ansari, whose childhood dream — seeing Earth from space — came true, this dessert of gratitude and sharing takes on full meaning.

In my family, when a deep wish came true, you didn't keep it to yourself: you cooked sholeh zard and brought it, bowl by bowl, to neighbors and to those who had less. The rice simmers for hours in saffron water until it turns pure gold, and on top you draw patterns with cinnamon — sometimes a star. The day I saw our Earth floating in the blackness from the Soyuz porthole, blue and fragile, I thought of that golden dessert shared to say thank you. So make it, and give it away: gratitude, like the light of saffron, is never spent except by sharing.

How it was made : Sholeh zard ("yellow rice") is a traditional votive dessert served especially during the month of Moharram and for vows (nazr). Saffron plays the dual role of precious colorant and symbol of celebration; it was distributed to the poor to share a received grace. Out of respect, we take inspiration from it here without reproducing the religious ritual itself.

The contemporary twist : Trace a small constellation or shooting star on the golden surface with cinnamon — echoing Anousheh Ansari's space journey.

Sources : Najmieh Batmanglij, "Food of Life"

Anousheh Ansari · Charactorium