Turkish
More Iftar Recipes
Servings: 2
INGREDIENTS
- 4 ¼ cups water
- ½ cup uncooked rice
- ¾ cup sugar
- pinch of saffron
- ¼ tsp. tumeric
- 3 tbsp. rose water
- 2 tbsp. cornstarch (rounded)
- 2 tbsp. dried currants (plus more for garnish, if desired)
- ¼ cup pine nuts (plus more for garnish, if desired)
DIRECTIONS
- Begin by washing the rice in a wire strainer under cold, running water for several minutes until the water runs clear. Once it's washed and drained, put the rice in a large saucepan. Add water to the pan to cover the rice about ½ inch. Bring the water to a boil, cover the pan, turn the heat to low and cook the rice for about 20 minutes.
- Put the 4 ½ cups water in a separate saucepan. Add the saffron and let it soak for about 15 minutes. After it softens, use the edge of a wooden spoon to crush the saffron and release the yellow color.
- Add the cooked rice, sugar and turmeric to the saffron and water and bring it to a boil. Add the rose water and cornstarch and cook, stirring continuously for about 20 minutes until the pudding thickens and becomes a clear yellow color.
- Turn off the heat and leave the pudding to cool in the pan about 10 minutes.
- Fill your dessert cups or a large serving bowl with the pudding. Let it cool to room temperature. Refrigerate for several hours.
- Serve your 'zerde' cold. Garnish it with more pine nuts, and dried currants that have been soaked for a few minutes in hot water. You can also use other toppings like ground coconut, crushed pistachio nuts, and fresh pomegranate seeds.