Zarda

Ingredients

Instructions

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.

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •For the best texture, use aged basmati rice; it stays long and separate after sweetening.
• •If you prefer a richer festive version, add 1 tablespoon finely chopped candied peel or 2 tablespoons khoya at the end, though the classic quick version is excellent without them.
• •A tiny pinch of food colour is traditional for the bright festive look, but saffron alone gives a more delicate golden hue.
• •Zarda pairs well with korma, pulao, or can be served on its own as a celebratory sweet rice dish.

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