My favorite season has left, and spring has arrived. I am not quite sure how sad I am for saying bye to cold nights, but I’ll try not to be ungrateful and embrace spring with a hope that it turns out sweet. Which brings me to sholeh zard. I found out yesterday that Persians celebrate spring equinox as New Year. It goes by the name Nourouz in Iran, if you google it you’ll know it’s a sort of Eid for Iranians.
I am not Persian though, but the idea of good beautiful food on table makes me very happy so I decided to make something sweet for my family, and also honour Nourouz on Khanumsays.
It’s my first time making it. Quite an extremely easy and extremely sweet recipe, similar to the kheer we make except that in sholeh zard, they don’t use milk. The name itself is very funny for my family. My uncle even teased me saying its all zard, where are the sholay?