Where it comes from
Zarda takes its name from the Persian zard, meaning yellow, after the golden hue lent by saffron or food color. A legacy of Mughal celebratory cooking, it has long graced Pakistani wedding feasts and Eid tables, where its bright, jewel-studded grains symbolize joy and abundance.
On the plate
Fluffy, separate grains glisten with ghee and sweetness, fragrant with cardamom and clove. Bursts of plump raisins, crunchy nuts and chewy candied fruit make every spoonful festive and rich.
How it works
Parboiling then steaming the rice in syrup lets each grain stay separate and absorb sweetness evenly, while ghee coats the grains to keep them glossy and prevent clumping.
Variations
with khoya, motichoor zarda, coconut zarda, multicolored grains, with custard
On the Palate
Ingredients
Serves 6
How it's made
8 steps · Show ↓30 min active · 20 min waiting
How it's made
8 steps · Show ↓- 120 min
Soak basmati rice, then parboil it with a pinch of yellow food color or saffron.
- 23 min
Drain the rice once it is about three-quarters cooked.
- 35 min
Heat ghee and gently fry cardamom, cloves and raisins.
- 45 min
Add sugar and a little water and let it dissolve into a light syrup.
- 53 min
Fold the parboiled rice into the syrup carefully.
- 618 min
Cover and steam on low heat until the grains are tender and dry.
- 73 min
Stir through fried nuts and candied fruit.
- 82 min
Garnish with more nuts and serve warm.
