Best 2 Sweet Rice Zarda Recipes

Step into the realm of culinary delights with Zarda, a traditional Pakistani dessert that captivates the senses with its vibrant hue, aromatic essence, and delectable taste. This sweet rice dish holds a special place in cultural celebrations, gracing festive tables and marking joyous occasions. Join us on a culinary journey as we explore the art of crafting Zarda, unveiling two enticing variations. The first recipe guides you through the classic preparation, employing fragrant basmati rice, rich ghee, and a symphony of spices, nuts, and dried fruits. Embark on a flavor adventure as you balance sweet and savory notes, creating a harmonious symphony of textures and flavors.

For those seeking a vegan interpretation, the second recipe awaits. We replace ghee with coconut oil and almond milk, introducing a delightful plant-based twist while maintaining the essence of this beloved dessert. Whether you prefer the traditional or vegan approach, both recipes promise an unforgettable culinary experience. As you gather your ingredients and embark on the cooking process, let the vibrant colors and enticing aromas fill your kitchen, setting the stage for a delectable treat that will leave a lasting impression.

Here are our top 2 tried and tested recipes!

SWEET RICE (ZARDA)

Sweet Rice (Zarda) image

This is a traditional Pakistani sweet dish, which is must for every occasion. It is easy to make and consists of simple ingredients rather than rich and calorie rich ingredients. Try substituting ricotta for the cream and varying the dry fruit and nuts.

Provided by Shazia Ahmed

Categories World Cuisine Recipes Asian Pakistani

Time 50m

Yield 16

Number Of Ingredients 10

Ingredients

4 cups uncooked white rice
¼ teaspoon orange food color
10 pods whole cardamom
2 tablespoons vegetable oil
4 cups white sugar
3 tablespoons heavy cream
1 tablespoon raisins
1 tablespoon chopped walnuts
1 tablespoon chopped almonds
2 teaspoons grated orange zest

Steps:

Place the rice in a bowl with water to cover and soak one hour.
Bring a large pot of water to boil with food color and half the cardamom pods. Stir in the rice, reduce heat, cover and simmer until tender, 20 minutes.
In a large skillet over low heat, cook remaining cardamom pods in oil 2 minutes. Stir in cooked, drained rice, and sugar. Cover and cook 5 minutes. Remove from heat and stir in cream, raisins, walnuts, almonds and orange zest. Serve warm.

Nutrition Facts : Calories 394.5 calories, Carbohydrate 87.8 g, Cholesterol 3.8 mg, Fat 3.5 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 3.5 mg, Sugar 50.4 g

SWEET AFGHANI RICE WITH LEMON & CHICKEN (ZARDA PALAU)

Sweet Afghani Rice With Lemon & Chicken (Zarda Palau) image

This is really tasty. I serve this dish with a plain Balkan (thick) yogurt and a fresh salad for a delicious meal. Modified from The Compleate Middle East Cookbook by Tess Mallos.

Provided by UmmBinat

Categories One Dish Meal

Time 1h20m

Yield 3 , 3 serving(s)

Number Of Ingredients 13

Ingredients

1 lemon, thinly pealed rind of (I grate the rind for ease)
water
1/2 cup white sugar
1/4 cup ghee (butter or oil)
1/4 cup blanched sliverd almonds
2 chicken breasts, quartered
sea salt
fresh ground black pepper
1 small cooking onion, sliced
1 1/4 cups white basmati rice
1/4 teaspoon saffron thread
1 tablespoon hot water
balkan yogurt (to serve)

Steps:

Preheat oven to 300F (yes that low).
Boil shredded peel in 1 cup water for 5 minutes, drain & rinse.
Desolve sugar in 1/2 cup water, add peel and boil gently for 5 minutes or until syrup is thick. Set aside.
Heat 1 tbs ghee or oil in a frying pan and fry almonds gently until golden (Watch carefully they brown quick when you turn your head.) Remove from pan once done.
Add remaining ghee or oil and brown chicken pieces on all sides, remove with a slotted spoon and season chicken with salt and pepper.
Add onion to the pan and fry gently until soft and slightly browned.
Add 1/2 cup water to the pan to lift browned juices, return chicken and simmer gently for 7 minutes.
Bring 5 cups of water to a boil in a large pot. Add washed rice and salt to taste.
Return to a boil and boil for 8 minutes then drain in a colander or sieve.
Turn rice into a bowl and pour syrup over rice. Toss rice and spread half into a greased casserole dish.
Arrange chicken pieces on top with the onion and half the cooking liquid.
Spread remaining rice on top, pour on remainder of chicken liquid evenly.
Cover casserole and cook in oven for 40 minutes.
Meanwhile steep pounded saffron threads in hot water. (An Arab coffee cup is the perfect size for this).
When palau is cooked remove top layer of rice and arrange around edge of warm serving platter. put chicken pieces aside and place bottom layer of rice in center of platter. Top with chicken pieces and garnish with reserved almonds. Pour saffron liquid over the rice boarder and serve immediately with yogurt.

Tips:

Use high-quality basmati rice for the best results.
Rinse the rice thoroughly before cooking to remove any impurities.
Soak the rice in water for at least 30 minutes before cooking. This will help the rice to cook more evenly.
Use a heavy-bottomed pot to cook the rice. This will help to prevent the rice from sticking to the bottom of the pot.
Add the sugar, cardamom, and saffron to the rice after it has been cooked. This will help to prevent the spices from burning.
Garnish the zarda with nuts, dried fruits, and rose petals before serving.

Conclusion:

Zarda is a delicious and versatile dish that can be enjoyed on any occasion. It is a popular dessert in many countries, and it is sure to be a hit with your family and friends. With its sweet and nutty flavor, zarda can be served as a dessert or a snack. It is also a great way to use up leftover rice. So next time you are looking for a delicious and easy-to-make dessert, give zarda a try.