Zarda is a sweet rice dish best served on festive occasions accompanying indulgent, spicy foods. Just a few bites of Zarda rice is a perfect treat to mellow the spices and a perfect end to a delicious meal!
If you find yourself around Zarda, chances are you’re celebrating something! Zarda is usually served on festive occasions, like Eid, weddings, or special celebrations!
Zarda is a sweet rice dish, flavored with saffron, dried fruits, and nuts. It is immediately recognizable with its vibrant orange color!
Zard means yellow in Persian. Like many dishes that evolve, we’ve always associated Zarda with the color orange.
Easy to make Zarda Pulao
If you’re invited for a dinner party featuring Biryani in a Pakistani household, chances are that Zarda will make an appearance!
When it comes to Zarda, you can typically bet it’s served after a spicy rice dish like Biryani, or indulgent meat curry, like Chicken Korma. Just a few bites of Zarda mellow the spices, yet signal the perfect end to a delicious meal!
It is also delicious on its own, maybe with a cup of classic Karak Chai!
Recipes you’ll love
If you’re looking for more classic, yet simple Pakistani desserts, here are some of our favorites:
- Kheer: Pakistani Rice Pudding Recipe
- Gulab Jamun with Milk Powder
- Lapsi: Cracked Wheat Sweet
- Sheer Khurma: Vermicelli Pudding for Eid
Ingredients & Notes
- Rice – We typically use long-grain-aged Basmati rice for this Zarda recipe. We love using Royal Basmati Rice.
- Sugar – you can adjust the amount of sugar to your liking.
- Saffron – Saffron can get expensive but it is worth it for this festive dessert.
- Orange color – this is optional to give the zarda its vibrant color. But if you prefer you can omit it, and your zarda will be a light yellow.
- Ghee or Butter – Ghee or clarified butter is traditionally used for this recipe. But butter makes for a great substitute.
- Cinnamon stick – we toast the cinnamon in ghee to bring out it’s flavors. The cinammon adds a warm and nutty flavor to the Zarda.
- Nuts & Dry Fruits – raisins, almonds, pistachios – usually you’ll find blanched and peeled almonds and pistachios in Zarda, along with raisins.
How to make Zarda Rice?
Wash and soak Basmati rice for at least 20 minutes.
Soak the almonds and pistachios in a small bowl of water, and heat in the microwave for one minute.
Set aside to cool. Then, peel the almonds and pistachios.
Add butter or ghee to a large pot on medium heat.
Once it has melted, add the cinnamon stick. Let it bloom in butter or ghee until it is fragrant.
Add 1 cup of water and a few strands of saffron, sugar, and orange food color (if using).
Add the soaked and peeled almonds, pistachios, and raisins. Add the soaked Basmati rice.
Increase the heat to high. Once the water comes to a boil, turn the heat down to low, cover it and let it cook for 20-30 mins.
Once the rice is fully cooked, use a fork to fluff the rice.
Tips and Serving Suggestions
- Garnish your zarda rice with extra blanched almonds and pistachios, if you have them on hand.
- You can add more nuts, or omit them if you prefer your zarda without nuts and raisins.
- Leftover zarda rice can be stored in the fridge for 3-5 days.
- If the rice has become a little dry, add a little milk or water while reheating it.
Zarda is typically paired with Biryani, served at the same time as the main dish, rather than a dessert. You can also serve it as a dessert along with your popular Pakistani main dishes. Here are some of our favorites:
- Pakistani Chicken Biryani Recipe
- Dal Gosht – Pakistani Lentil and Meat Curry
- Haleem: Pakistani Meat & Grain Porridge
- Nihari Recipe
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Zarda
Ingredients
- 1 cup Basmati Rice
- ½ -1 cup Sugar (see notes)
- ½ tsp Orange color
- a pinch Saffron, few strands
- 3 tbsp Ghee or Butter
- 2 inch Cinnamon stick
- 6-10 raisins
- 10 almonds plus more for garnish
- 5 pistachios plus more for garnish
Instructions
- Wash and soak Basmati rice for at least 20 minutes.
- Soak the almonds and pistachios in a small bowl of water, and heat in the microwave for one minute. Set aside to cool. Then, peel the almonds and pistachios.
- Add butter or ghee to a large pot on medium heat.
- Once it has melted, add the cinnamon stick. Let it bloom in the butter or ghee until it is fragrant.
- Add 1 cup of water and a few strands of saffron, sugar, and orange food color (if using).
- Add the soaked Basmati rice.
- Add the soaked and peeled almonds, pistachios, and raisins.
- Increase the heat to high. Once the water comes to a boil, turn the heat down to low, cover it and let it cook for 20-30 mins.
- Once the rice is fully cooked, use a fork to fluff the rice.
- Garnish with more almonds and pistachios, if desired.