Zerde (Saffron Rice Pudding)

We lightened this traditional royal dessert by keeping the added sugar minimal and topping it with protein-rich nuts and fresh pomegranate.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (5 servings), not per serving.

• 1/2 cup rice (90 g) · 324 kcal in the whole recipe
• 2 tbsp cornstarch (20 g) · 76 kcal in the whole recipe
• 1/4 cup granulated sugar (50 g) · 194 kcal in the whole recipe
• 1.5 tbsp pistachios, chopped (20 g) · 112 kcal in the whole recipe
• 1 tbsp pine nuts (10 g) · 69 kcal in the whole recipe
• 1.5 tbsp blanched almonds, slivered (20 g) · 116 kcal in the whole recipe
• 1/3 cup pomegranate seeds (50 g) · 45 kcal in the whole recipe
• 1 tbsp currants (10 g) · 29 kcal in the whole recipe
• 1/2 tsp saffron threads
• 5 cups water (1.2 L)

Method

1. Steep the saffron in half a tea cup of warm water to release its color and aroma, then thoroughly wash and drain the rice.

   

2. Place the drained rice and 5 cups of water into a pot and simmer over medium heat for about 15-20 minutes until the rice is tender.

   

3. Stir the granulated sugar, steeped saffron water, and currants into the pot with the softened rice.

   

4. Whisk the cornstarch in half a cup of cold water until dissolved, slowly drizzle it into the pot while stirring, and cook for 5 minutes until thickened.

   

5. Ladle the zerde into 5 serving bowls, allow to cool completely, and garnish with pistachios, pine nuts, almonds, and pomegranate seeds.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.