Zarda
Sweet saffron rice for weddings, Eid and Sunday lunches, studded with nuts and raisins. A long grain makes it look as good as it tastes.
Made withHima SteamSteamed, never parboiled. Grain stays separate.
Ingredients
- 2 cups Hima Steam rice
- 1¼ cups sugar
- ½ cup ghee
- 6 green cardamom, 4 cloves
- ½ tsp zarda colour or a large pinch of saffron in warm milk
- ¼ cup each almonds, pistachios and raisins
- ¼ cup desiccated coconut (optional)
- Mixed murabba or chum chum, to garnish (optional)
Method
- Rinse the rice and soak for 60 minutes.
- Boil the rice in plenty of water with the colour for 6–7 minutes, until three-quarters cooked. Drain.
- Warm the ghee with the cardamom and cloves. Add the sugar and ¼ cup water and cook until the sugar melts.
- Fold in the rice, nuts and raisins gently so the grains don't break.
- Cover and give it 15 minutes of dum on the lowest heat, until the syrup is absorbed and the grains are glossy. Garnish and serve warm.
Timings are written for Hima Steam. With another rice, adjust the soak and boil to the grain: see the cooking guide.
