Pakistani Zarda Recipe for your Special Occasions

Zarda happens to be one of the most traditional sweet dishes of the South Asian cuisine, popularized mainly in Pakistan. The word ‘zarda’ comes from the Urdu and Persian word ‘zard,’ which means yellow. That is why we have our Pakistani Zarda Recipe in the same color. This recipe is perfect for every occasion, whether it’s a family dinner or the wedding menu. Zarda is your ultimate go-to dessert! Though it may seem challenging to recreate, it is actually one of the simplest recipes out there. We assure you that by following our authentic Pakistani zarda recipe, in particular, you won’t be disappointed. Zarda (historically known as Zard Biranj) dates back to the Mughal reign, where when their food was taken as seriously as their administration. This intricate and flavorful dish fell into the premium (sufiyaana) category of food during the Mughal reign. We sure can see why! It is irresistible because not only it looks appealing to the eyes because of the royal decorations and dry fruits but it also smells and tastes absolutely divine! Here’s our take on the all famous Pakistani Zarda recipe:

Pakistani Zarda (Sweet Saffron Rice) Recipe

Serves: 6 | Prep Time: 15 min plus 30 min soaking | Cook Time: 35 min

Ingredients

• 2 cups basmati rice, soaked 30 minutes
• 1/4 tsp yellow food color or a large pinch of saffron in 2 tbsp warm milk
• 1 1/4 cups sugar
• 1/2 cup ghee
• 4 green cardamom pods
• 4 whole cloves
• 1/2 cup water
• 1/4 cup almonds, sliced
• 1/4 cup pistachios, sliced
• 1/4 cup raisins
• 1/4 cup khoya or mawa, crumbled (optional)
• Colored murabba or tutti frutti (halal-certified), optional
• 1 tsp kewra water (optional)

Instructions

1. Boil the rice in plenty of water with the food color until 3/4 cooked, about 6 to 7 minutes. Drain.
2. Heat the ghee, add cardamom and cloves and fry 30 seconds. Add the nuts and raisins and fry 1 minute.
3. Add the sugar and water and stir until the sugar melts into a syrup.
4. Add the drained rice and saffron milk and mix gently.
5. Cover and cook on very low heat (dum) until the syrup is absorbed and the rice is tender, about 15 to 20 minutes.
6. Fold in khoya, murabba and kewra. Serve warm or at room temperature.