Zarda

Nutrition · per serving

Steps

1. 1

   Rinse the basmati rice in several changes of cold water until the water runs almost clear, then soak it for 10 minutes. At the same time, soak the saffron in the warm milk so it blooms and releases its colour and aroma.

   180 g basmati rice0.2 g saffron30 ml warm milk
2. 2

   Bring 1.2 litres water to a boil in a medium pot. Add the green cardamom pods, cloves, and the optional food colour. Drain the soaked rice and add it to the boiling water. Cook for 5-6 minutes until the grains are about 70-80% cooked: the rice should be elongated but still slightly firm in the centre. Drain immediately to prevent overcooking.

   1.2 litres water4 green cardamom pods3 cloves1 pinch, optional orange or yellow food colour180 g basmati rice
3. 3

   Heat the ghee in a wide pan or shallow pot over medium-low heat. Add the raisins, almonds, pistachios, and optional chironji seeds. Fry for 30-60 seconds, stirring constantly, just until the nuts smell fragrant and the raisins plump. Do not let the nuts darken too much. Remove about 1 tablespoon of the nuts for garnish if you like.

   35 g ghee30 g raisins25 g, sliced almonds20 g, sliced pistachios10 g, optional chironji seeds
4. 4

   Add the sugar, 60 ml water, and green cardamom powder to the same pan. Stir over low heat until the sugar dissolves into a light syrup, about 1-2 minutes. It should not caramelise; you want a clear syrup that will coat the rice evenly.

   140 g sugar60 ml water1/4 tsp green cardamom powder
5. 5

   Add the drained rice to the syrup and gently fold so the grains stay separate. Drizzle over the saffron milk. Cover tightly and cook on the lowest heat for 8 minutes; if your stove runs hot, place the pan over a tawa or heat diffuser. The rice is ready when the liquid is absorbed, the grains are tender, and the colour is bright and glossy.

   180 g basmati rice0.2 g saffron30 ml warm milk
6. 6

   Turn off the heat and let the zarda rest, covered, for 5 minutes. Gently fluff with a fork, transferring from the edges toward the centre so the grains do not break. Top with the reserved nuts, then serve warm.

Origin & History

Zarda is a celebratory sweet rice dish from the Mughal culinary tradition that became deeply rooted in Pakistan and North India. Its name comes from the Persian and Urdu word for 'yellow,' referring to its characteristic golden colour. It is commonly prepared for weddings, Eid, and other festive gatherings.