Zarda Sweet Rice

Festive Pakistani sweet basmati rice scented with cardamom and saffron, finished with nuts, raisins and jewel-like candied fruit.

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Zarda takes its name from the yellow colour traditionally given by saffron or food colour. Part-cooking the rice before adding sugar keeps the grains long and separate instead of hardening in syrup.

Ingredients

• 500 g Aged basmati rice (rinsed and soaked for 30 minutes)
• 3 litres Water (for boiling)
• 0.5 tsp Fine salt
• 8 Green cardamom pods (lightly crushed)
• 5 Cloves
• 1 5 cm Cinnamon stick
• 450 g Caster sugar
• 120 g Ghee
• 80 ml Warm milk
• 20 Saffron strands (or a small amount of yellow food colour)
• 60 g Golden raisins
• 50 g Almonds (blanched and slivered)
• 40 g Pistachios (slivered)
• 40 g Dried coconut slices (optional)
• 75 g Candied fruit or tutti frutti (optional)
• 1 tbsp Orange blossom water (or kewra water)

Step-by-step method

1. Rinse the basmati in several changes of cool water until nearly clear, then soak for 30 minutes and drain carefully. Soaking helps the long grains cook evenly without breaking.
2. Steep saffron in the warm milk. Bring 3 litres water to a rolling boil with salt, half the cardamom, cloves and cinnamon.
3. Add the drained rice and boil uncovered for 5 to 7 minutes. Bite a grain: the outside should be soft but the centre should still feel firm and chalky. Drain immediately in a large colander.
4. Melt the ghee in a wide heavy pot over medium-low heat. Fry raisins for about 30 seconds until plump, then add almonds, pistachios and optional coconut and stir for 1 minute. Remove half for garnish.
5. Add sugar with 120 ml water and the remaining cardamom. Warm gently until the sugar dissolves; do not cook it into dark caramel. Stir in saffron milk and orange blossom or kewra water.
6. Add the drained rice and optional candied fruit. Fold gently from the bottom with a wide spoon only three or four times so the syrup coats the grains without crushing them.
7. Cover tightly and cook on the lowest heat for 15 minutes, placing an old flat pan beneath the pot if your burner is strong. Turn off the heat and leave covered for 7 minutes so the rice finishes in its steam.
8. Open away from your face and fluff gently. Proper zarda has separate glossy grains with no liquid at the base. Garnish with the reserved nuts and raisins and serve warm or at room temperature.