Saffron Sweet Rice -- Zarda Pullao Recipe #331119
A sweet Indian cinnamon and sugary rice we especially enjoy in Ramadan at the time of breaking the fast. The saffron gives it a warm, pleasant taste and aroma, and it makes a beautiful presentation with its bright yellow color in individual serving dishes.
by UmmIbrahim
1½ hours | 1 hour prep
SERVES 4
- crumpled up saffron thread, about 1/4 teaspoon
- 1 tablespoon warm milk
- 1 cup long grain rice
- 1/4 cup pistachios
- 1/4 cup butter
- 3 cardamom pods
- 1 stick cinnamon
- 1 1/2 cups water
- 1 dash yellow food coloring
- 1/2 teaspoon salt
- 6 tablespoons sugar
- 1/8 cup golden raisin
- Put the crumbled up saffron into the tablespoons of warm milk and let it sit for 1-2 hours.
- Wash the rice well, then put it into a large bowl with about 5 cups of water and leave it to soak for 1/2 hour. Drain completely.
- Melt the butter over medium heat in a heavy oven-proof pot with a tight-fitting lid. (you will be placing it into the oven later on so this is important).
- When the butter is hot put in the pistachios and toast them lightly (they will get a kind of golden tint) this takes about a minute or two. Remove the pistachios with a slotted spoon and set aside.
- Now, put the cinnamon stick and cardamom pods into the same butter. Stir and fry for 1 minute.
- Now, put the drain rice into the butter with the cinnamon and cardamom and stir and fry for about 3 minutes.
- Add water, food coloring, and salt. Stir and cook until all of the water is absorbed.
- Now put in the saffron milk, sugar, and raisins. Mix together, cover, and place it into an oven set at 325°F for 25 minutes.
- When finished, place into a pretty serving bowl, or individual serving bowls (take out the cinnamon and cardamom first) and sprinkle with the pistachio nuts.
- Enjoy!
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5 stars