This intriguing rice pudding made with water—not milk—called zerde in Turkey and sholezard in Iran, has a delicate flavor and pretty, jellylike appearance.
Recipe information
Yield
serves 6
Ingredients
2/3 cup short-grain or round rice
6 cups water
1 cup sugar
1/4 teaspoon saffron threads or good-quality powder
1 tablespoon cornstarch
3 tablespoons rose water (optional)
2 tablespoons raisins
2 tablespoons slivered or chopped pistachios
2 tablespoons slivered almonds
Preparation
Step 1
Boil the rice in the water for about 30 minutes, then add the sugar.
Step 2
Mix the saffron with 1 tablespoon boiling water and stir it in. Dissolve the cornstarch in 3–4 tablespoons cold water and pour into the pan, stirring vigorously. Continue to stir for a few minutes, until the liquid part thickens, then simmer on low heat for 30 minutes.
Step 3
Add the rose water and stir in the raisins, pistachios, and almonds.
Step 4
Let it cool a little, then pour into a glass bowl.
Variations
Step 5
Add 1 teaspoon cardamom seeds with the rice from the beginning.
Step 6
Serve with a dusting of cinnamon.
