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Dessert
Turkish
4 servings
15 minutes
50 minutes
Zerde is a traditional Turkish dessert often served during Ramadan.
3/4 cup short grain rice
2/3 cup sugar
Saffron, a few strands (see notes below)
1 tablespoon arrowroot
1 tablespoon dried currants
1 tablespoon pine nuts
1 tablespoon pomegranate arils
Wash the rice and place in 5 cups of water with the sugar. Bring to a boil and simmer for 20 minutes.
Soak the saffron in a little warm water to bloom, or release color and aroma, then add all to the rice.
Dissolve the arrowroot to a smooth paste in a little cold water, then add to the rice with the currants.
Mix well and simmer over medium heat for 20 minutes until thickened.
Divide the mixture among 4 individual bowls and leave to cool.
Garnish with a sprinkle of pine nuts and pomegranate arils.
Saffron is available at specialty cook and spice stores as well as some major grocers. If possible, purchase by the ounce so the spice remains fresh for use. Store any unused saffron in an air-tight container and cool, dark area. Use by date code on package.
