Zarda recipe
Fragrant sweet saffron rice cooked until glossy and dotted with raisins and optional nuts.
An original home-cooking guide from our recipe collection; not an orderable restaurant product. Timings are approximate and may vary with your equipment.
Serves: 4Prep: 15 minCook: 35 min
Ingredients
- 1 cup (200 g) basmati rice
- 5 cups water, for parboiling
- 1/4 teaspoon salt
- 2 tablespoons ghee or neutral oil
- 3 green cardamom pods, lightly crushed
- 1 small cinnamon stick
- 3/4 cup (150 g) sugar
- 1/4 teaspoon saffron threads, steeped in 2 tablespoons hot water
- 1/3 cup (50 g) raisins
- 2 tablespoons sliced almonds or pistachios (optional)
- 1 tablespoon kewra water or rose water (optional)
Method
- Rinse the rice well, then soak it in fresh water for 15 minutes. Drain before cooking.
- Bring 5 cups water and the salt to a boil in a saucepan. Add rice and cook for about 5–6 minutes, until the grains are partly tender but still hold their shape.
- Drain the rice immediately and set it aside. Discard the cooking water.
- Warm the ghee in a heavy saucepan over low heat. Add cardamom and cinnamon and stir for 30 seconds until fragrant.
- Add sugar, saffron water, and 1/4 cup fresh water. Stir over medium-low heat until the sugar dissolves and forms a light syrup, about 3 minutes.
- Fold in the drained rice and raisins gently so the grains stay intact. Cover with a tight-fitting lid and cook on very low heat for 15–18 minutes.
- Check that the rice is tender and the liquid has been absorbed. Turn off the heat and let it stand, covered, for 5 minutes.
- Fluff gently with a fork, add kewra or rose water if using, and serve warm with optional sliced nuts.
Kitchen notes
- Omit the nuts for a nut-free version; keep any garnishes separate for guests with allergies.
- This rice-based sweet is best served fresh. Cool leftovers promptly, refrigerate within 2 hours, and reheat thoroughly before serving.
