Sholeh Zard (saffron rice pudding)

February 16, 2026

Plant Based (Vegan) Banana Chocolate Chip Cookie Recipe

Plant-Based Banana Chocolate Chip Cookies These plant-based banana chocolate chip cookies are soft, naturally sweetened, and perfect for using up ripe bananas. Made with oats and simple pantry ingredients, they’re an easy, cozy bake for everyday snacking or sharing. They come together quickly, with no mixer needed, and are just the right balance of comforting banana flavor and melty chocolate. Ingredients 1 flax egg (1 tablespoon ground flax + 3 tablespoons water) 3 ripe bananas, mashed 1 teaspoon vanilla ¼ cup date syrup or maple syrup 1 tablespoon apple cider vinegar 2 cups rolled oats, ground into flour ¼ cup rolled oats ½ teaspoon salt (optional) 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder ½ cup vegan chocolate chips Instructions Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Prepare the flax egg and set aside to thicken. In a large bowl, combine all dry ingredients and stir well. In a separate bowl, mash the bananas and mix ...

This is a wonderful Persian recipe for rice pudding. The saffron, rosewater and cinnamon are a great combination.

You might be thinking that 6 cups of water is too much but you really want to cook the rice so it gets very soft.

Sholeh Zard (saffron rice pudding)
Adapted from Group Recipes

Ingredients

6 cups water
1 cup basmati rice
1 1/2 cups sugar
1 teaspoon saffron, crushed
1/4 cup rosewater
1/2 cup slivered almonds
slivered almonds, pistachios and cinnamon for garnish

Directions

Bring the rice and water to a boil in a large nonstick pot on high heat. Once boiling, reduce the heat to medium high and cook until the rice is very soft, 30-40 minutes.
Then, add the sugar and stir well.
Stir in the saffron and rosewater until well combined. Then add the almonds.
Cover the pot with a lid and let it cook on low heat for 20 minutes. It should be thick by now, if not, keep cooking it until the liquid is absorbed into the rice.
ransfer the rice pudding to a glass dish and allow it to cool to room temperature. Then, decorate it with cinnamon and nuts. Refrigerate for several hours to firm up. I like to serve it cold.