Zarda
saffron sweet rice studded with nuts and raisins, served at the end of a dastarkhwan
Allergens in Zarda: milk, tree nuts.
Ingredients
Quantities for 6.
- 250g, aged, rinsed and soaked 30 minutes Basmati Rice
- 250g Sugar
- 5 tbsp Ghee
- a generous pinch, steeped in 3 tbsp warm milk Saffronthe colour comes from saffron, not food dye
- 6 green, lightly crushed Cardamom
- 4 Cloves
- 1 inch stick Cinnamonoptional
- 60g, crumbled Khoyaoptional
- 12, slivered Almonds
- 12, slivered Pistachios
- 10, halved Cashewoptional
- 2 tbsp Raisins
- 2 tbsp, slivered Dried Coconutoptional
- 1/2 tsp Kewra Wateroptional
- 1.2 litres for boiling, plus 100ml Water
- 1/4 tsp Salt
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Soak the rice 30 minutes and drain it well. Aged long-grain basmati holds its shape; new-crop rice turns to porridge.
- Steep the saffron in warm milk for 20 minutes before you start.
- Have the nuts fried and drained before the rice goes on. The last stage moves quickly.
Method
- Fry the almonds, pistachios, cashews and coconut in 2 tbsp ghee until just gold, 2 minutes, then the raisins for 20 seconds until they puff. Drain and set aside.Raisins go in last and come out fast; they burn in seconds.
- Boil 1.2 litres of water with the salt, half the saffron milk, the cardamom and cloves.
- Add the drained rice and cook uncovered for 6–7 minutes, until the grains are 80 percent done and still firm at the core.Bite one: it should give but leave a chalky centre. It finishes cooking in the syrup.
- Drain thoroughly in a colander and leave 5 minutes to steam dry.
- In a heavy pan melt the remaining 3 tbsp ghee, add the sugar and 100ml water and stir until it dissolves into a thin syrup, 3 minutes.
- Fold the drained rice gently into the syrup with the remaining saffron milk, using a flat spoon and lifting rather than stirring.Stirring smashes the grains. Lift and fold from underneath.
- Cover tightly, put a heavy lid or a weight on top and cook on the lowest possible heat for 15 minutes.
- Uncover: the syrup should be absorbed and the grains separate and glossy. If wet, cook uncovered 3 minutes more.
- Scatter over the fried nuts, raisins, crumbled khoya and kewra water, cover again and rest 10 minutes off the heat before serving warm.
Storage
Keeps 3 days refrigerated. Reheat covered with a teaspoon of water and a knob of ghee, on low or in short bursts in the microwave. It stiffens when cold and loosens as it warms.
Nutrition Low estimate
One serving of Zarda (222 g) is about 526 calories, or 237 calories per 100 g.
Low protein: 7 g a serving, 5% of the calories
| Per serving222 g | Per 100 g | |
|---|---|---|
| Calories | 526 kcal | 237 kcal |
| Protein | 6.9 g | 3 g |
| Carbohydrate | 84.9 g | 38 g |
| of which sugars | 49.3 g | 22 g |
| Fibre | 2.0 g | 1 g |
| Fat | 18.6 g | 8 g |
| of which saturated | 11.4 g | 5 g |
| of which unsaturated | 6.3 g | 3 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Awadhi/Lucknowi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.