The colour of zerde comes from saffron, but drop the saffron straight into the pan and it gives nothing. It has to be steeped in warm water for twenty minutes first; then the carotenoids pass into the water and the zerde turns a bright yellow.
Ingredients
For the zerde
For the top
Method
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Steep the saffron
Leave the saffron in warm water for 20 minutes. The water should turn deep yellow.
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Cook the rice
Cook the rice in water over a low heat for 30 minutes, until the grains break down completely.
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Add the sugar
Add the sugar and boil for 10 minutes.
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Add the saffron
Pour the steeped saffron into the pan along with its water.
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Add the starch
Slake the cornflour in a little cold water, whisk it in and thicken for 5 minutes.
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Fill the bowls
Divide between bowls, bring to room temperature and chill for 3 hours.
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Decorate
Serve with pistachio, currants, walnuts and pomegranate.
Tips
- Do not skip steeping the saffron; dry saffron gives no colour in the pan.
- Zerde thickens as it cools, so leave it slightly loose in the pan.
- Turmeric is not saffron; it gives the colour but the flavour is completely different, so do not confuse them.
Nutrition
Values are per serving and approximate.