Zarda

Zarda is the jewel of Pakistani festive tables: golden sweet rice scented with saffron and cardamom, studded with nuts and crowned with khoya. Its sunny colour and gentle sweetness make it a celebration in a bowl. Serve it warm at weddings, Eid or any family gathering.

Prep time

10 mins

Cook time

35 mins

Total time

45 mins

Servings

6 servings

Calories

340

Ingredients

• 250 g basmati rice, soaked 30 minutes
• 200 g sugar
• 60 g ghee
• 1/4 teaspoon saffron strands, soaked in 2 tablespoons warm milk
• 4 green cardamoms
• 2 cloves
• 50 g mixed nuts (almonds, pistachios), chopped
• 50 g khoya, crumbled
• 2 tablespoons desiccated coconut
• 1 tablespoon colourful ashrafi (sugar crystals)
• 1 teaspoon orange food colour (optional)

Instructions

1. Boil the soaked rice in plenty of water until just tender, then drain.
2. Heat the ghee in a large pot and fry the cardamoms and cloves for 30 seconds until fragrant.
3. Add the sugar, saffron milk and food colour, and stir until the sugar dissolves.
4. Layer the rice over the syrup, sprinkle with half the nuts and coconut, and cover tightly.
5. Steam on the lowest heat for 20 minutes until the rice is fluffy and golden.
6. Gently fold the rice, then top with khoya, the remaining nuts and ashrafi.
7. Serve warm, garnished with extra pistachios.

Pro tips

• Do not overcook the rice in the first boil; it finishes steaming in the syrup.
• Keep the heat very low during steaming so the bottom does not burn.
• Soaking the saffron in warm milk releases its colour and aroma.
• Zarda tastes best served warm on the day it is made.

Frequently asked questions