Zerde

A traditional Turkish rice pudding turned golden with saffron and turmeric and thickened with starch, topped with pine nuts, raisins and pomegranate. Served cold.

Ingredients

• 100 g white rice
• 1200 g (about 5 cups) water
• 250 g sugar
• 30 g (2 tbsp) cornstarch
• 1 g (a pinch) saffron
• 2 g (1/2 tsp) turmeric
• 15 g (1 tbsp) pine nuts
• 20 g raisins
• 30 g pomegranate seeds

Instructions

1. 1

   Soak the saffron in 50 g of the water (warm) for 15 minutes to release its color. Soak the raisins separately in a little warm water.

2. 2

   Rinse and drain the rice. Put it in a pot with the rest of the water and simmer, partly covered, on low heat for 25-30 minutes until the grains are very soft and breaking apart.

3. 3

   Add the sugar, turmeric and saffron water and boil for 5 minutes, stirring.

4. 4

   Mix the cornstarch with a few spoons of cold water, stir it into the pot and cook on low for 5-7 minutes, stirring constantly, until thickened.

5. 5

   Divide into bowls, let cool, then chill in the fridge for at least 2 hours (chilling not included in total time).

6. 6

   Before serving, top with the drained raisins, pine nuts and pomegranate seeds.

Nutrition

Per serving