Turkish cuisine · Desserts & Sweets

Zerde (Saffron Rice Pudding)

Saffron-yellow rice pudding with rose water, currants, pine nuts and pomegranate seeds.

Ingredients · for 6 servings

• 150 g round-grain rice
• 1200 ml water
• 250 g sugar
• 1 pinch saffron threads
• 2 tbsp cornstarch
• 40 g currants
• 40 g pine nuts
• 1 tbsp rose water
• 1 pomegranate

Instructions

1. Soak the saffron in 100 ml hot water for 20 min. until the water turns deep gold; let the currants plump in lukewarm water and rinse the rice in cold water.
2. Bring the rice to a boil with 1 l water and simmer uncovered over gentle heat for 20–25 min. until the grains are very soft and start to burst.
3. Stir in the sugar and cook for a further 8–10 min. until fully dissolved and the mixture glistens slightly.
4. Mix the cornstarch lump-free in 100 ml cold water, stir in and cook for a further 3–4 min. until the cream falls thickly from the spoon.
5. Stir in the saffron water, the drained currants and half the pine nuts, bring briefly to a boil, remove from the heat and stir in the rose water.
6. Spoon into small bowls, let cool completely, chill for at least 3 hrs. and top with pomegranate seeds and the remaining pine nuts before serving.