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

1. 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.
2. 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.
3. 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.
4. Turn off the heat and leave the pudding to cool in the pan about 10 minutes.
5. Fill your dessert cups or a large serving bowl with the pudding. Let it cool to room temperature. Refrigerate for several hours.
6. 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.