Zarda: Tasty Treasures
Pakistan is a country with many different cultures, languages, and, most significantly, cuisines. Zarda is one of the numerous delectable dishes that can be seen on Pakistani dinner tables. This exquisite, sweet rice dish is not only a feast for the taste buds, but it also reflects Pakistan’s rich history and traditions. This blog will go into the history, ingredients, preparation, and cultural significance of Zarda.
Zarda’s history dates back to the Mughal Empire in the subcontinent. The Mughals, noted for their opulent lifestyles and love of food, had a significant impact on the region’s culinary environment. Zarda, with its bright colors and sweet flavors, is thought to have originated in the royal kitchens of Mughal rulers. The name “Zarda” is derived from the Persian word “zard,” meaning yellow, and the dish is distinguished by its vivid yellow tint. Zarda evolved and adapted to local tastes and preferences over time, becoming an essential component of Pakistani cuisine. Today I will share the way I like to cook Zarda. I will share the technique on my channel soon in my special series on different Rice dishes.
Things we need
Rice: 2 cups (though sella basmati is the preference of chefs but it could be any quality basmati)
Water: 2 liters (for boiling rice and dissolving sugar and saffron)
Oil or Ghee: 1/2 cup
Sugar: 3/4 cup (I prefer less sugar; you can make it a full cup)
Almonds: 50 grams
Raisins: 50 grams
Coconut chips: 25 grams
Cashew nuts: 50 grams
Cloves: 8-10
Green cardamom: 3-4 (take the seeds out of the pods)
Saffron: A couple of pinches
Food color: 3-5 drops of red, green and yellow
Note: All the dry fruits are optional and could be replaced for others like pine nuts, walnuts etc.
How It will Be Done
Take 1 1/2 liters of water in a pot and the cloves. Bring it to a boil and add the rice.
Heat must be medium to high, so the water keeps on boiling (rolling boil) with rice.
After 5-7 minutes check the rice if it is semi-cooked.
Remember: Rice must not be fully done.
Strain the excessive water and rinse the rice thoroughly with cold water.
Prepare Seasoning
Mix sugar in 1-1/2 cup of water until dissolved. In another 1/2 cup soak saffron. If we use saffron directly it will not release its aroma as well as color so soaking is very important for these magical strands.
Heat the Oil/Ghee and add yogurt to it. Let it curdle.
Avoid stirring at this point and heat must be low to medium.
As the yogurt cooks it becomes chunky which is the sign that yogurt has the required texture (Note: It should look like a baby’s throw up – Sorry for the visual). These chunks will do magic by enhancing the flavor and texture of Zarda.
At the point when the water of the yogurt has fully evaporated add cardamom seeds to the pot.
Fry for a minute or two and add rice to the mixture and let it cook for another couple of minutes.
Add sugar syrup (simple syrup) into the pot and let the rice cook at medium to high flame for 7-8 minutes. Stir it well at the start and make sure that every grain must be soaked.
Avoid continuous stirring at this point. When the water is reduced a bit add saffron mixed water (Note: To have color add the saffron water towards the edges of the pot and add a drop or two of the other food colors in the middle). Cover the pot and let it steam cook on low heat for another 5 minutes (or till all the liquids have evaporated) add dry fruits, switch off the heat, cover with a lid, and let it sit for another 8 to 10 minutes.
As the rice cools down a bit gently mix the rice so that you can have multiple colors and different dry fruits in each bite.
Ta-Da! The rice is ready to feast your taste buds.
Enjoy!!
