Zarda – Sweet Saffron Rice

Zarda – Sweet Saffron Rice

A little while away, I got this immense craving to gorge on these sweet saffron rice. It was sparked by the sticky rice pudding that we relished a night before that day. Usually, if you follow me on Instagram or here on the blog, you would have noticed that there is more savory than sweet in my feed. I had this huge sweet tooth in my teens, but somehow it faded away as I grew older. There are certain things I enjoy, a delicious chunk of homemade gulab jamun and a moist slice of butter cake, but usually sugar doesn’t get me too too excited. Only when there is a good enough reason to make them, I retort towards making desserts at home. Buying a single serve slice from our favorite bakery almost always seems to be a superior option than baking and frosting a whole 9 inch round which will then lurk at me in the refrigerator for whole week. Its a bit too logical for some of you who swear by regular dessert making but that’s how I think.

A little while away, I got this immense craving to gorge on these sweet saffron rice. It was sparked by the sticky rice pudding that we relished a night before that day. Usually, if you follow me on Instagram or here on the blog, you would have noticed that there is more savory than sweet in my feed. I had this huge sweet tooth in my teens, but somehow it faded away as I grew older. There are certain things I enjoy, a delicious chunk of homemade gulab jamun and a moist slice of butter cake, but usually sugar doesn’t get me too too excited. Only when there is a good enough reason to make them, I retort towards making desserts at home. Buying a single serve slice from our favorite bakery almost always seems to be a superior option than baking and frosting a whole 9 inch round which will then lurk at me in the refrigerator for whole week. Its a bit too logical for some of you who swear by regular dessert making but that’s how I think.

Anyhow, that same night, chatting over a Thai food takeout, we delved into discussing new year traditions growing up. My husband recollected coconut sweet balls & rice pudding, both made with palm jaggery, a typical in east indian homes and I could only think of my grandmother’s zarda, only about it. That night, I must have dreamed  about it. The little puffy, steamy bubbles that surface on the top layer when a pot of  basmati is slowly boiled, or of the sniff of saffron which after filling each nook and corner of our big kitchen reached out to those sitting in the verandah through two large, dark brown windows with green painted grille. Next morning this sweet saffron rice was the only thing I could think off. Out of nowhere, in the middle of summer but I just had to recreate those memories.

Each year, every year at the dawn of the first day of the year, I woke up to a quiet house with busy kitchen. Bad mummy (my grandma) standing right infront of the stove, rice boiling on one kitchen stove and aroma wafting through a pot of simmering whole milk to which cloves, cardamom and nutmeg had been added. These blonde looking rice, she remarked were an incoming of prosperity into the house. In those days, we lived in a joint family and with few guests added on the new year eve along with distribution to all house help, the quantity of zarda to be cooked would be thrice the amount than usual. Speckled with ground cardamom and streaks of strong-smelling kashmiri zaffran(saffron) all through it, a bowl was good so garnished with a handful of nuts or raisins. Much like today, in those days saffron was exuberantly priced, so it came to life in cooking a few dishes on special occasions only. New Years day was one.

My mom got me these little packs of saffron from India a couple of weeks back, a delicate virgin variety of this spice during her last visit. it is sharp and strong. A few strands is what it took to turn rice into a golden looking treat. This recipe can be easily made vegan by using full fat coconut or cashew milk and substituting any neutral oil in place of ghee. Try using a long grain basmati rice and be watchful during cooking period for fluffy rice. I have included a few notes in the recipe which will help making this sweet rice delicacy an easy task.

Ingredients

  • 1 cup long grain basmati rice
  • 1 green cardamom, break open
  • 3-4 cups water to par boil the rice
  • 1 tablespoon ghee (substitute with coconut oil for vegan)
  • 1 cup whole milk (use unsweetened cashew/full fat coconut milk for vegan)
  • 3 tablespoon ghee (substitute with coconut oil for vegan)
  • 2-3 green cardamom, break open
  • 2 cloves
  • 1 heaping teaspoon good quality saffron
  • 1 generous pinch of fresh ground nutmeg
  • 3/4 cup granulated sugar (can go upto 1 cup)
  • 3 tablespoon roasted, unsalted nuts (almonds, pistachios, cashews) + more for garnish
  • 2 tablespoon golden raisins + more for garnish
  • Notes
  • Use good quality spices in this recipe.
  • Different varieties of saffron have different sharpness and strength. Adjust the quantity depending on the brand you are using.
  • To make the zarda more rich, instead of using roasted nuts, you can fry them in a small pan in 1/2 tablespoon of ghee and add on top.
Read the whole recipe on Sinfully Spicy