This intriguing rice pudding made with water—not milk—called zerde in Turkey and sholezard in Iran, has a delicate flavor and pretty, jellylike appearance.

　　

Ingredients

serves 6

　　2/3 cup short-grain or round rice

　　6 cups water

　　1 cup sugar

　　1/4 teaspoon saffron threads or good-quality powder

　　1 tablespoon cornstarch

　　3 tablespoons rose water (optional)

　　2 tablespoons raisins

　　2 tablespoons slivered or chopped pistachios

　　2 tablespoons slivered almonds

　　

Step 1

Boil the rice in the water for about 30 minutes, then add the sugar.

　　

Step 2

Mix the saffron with 1 tablespoon boiling water and stir it in. Dissolve the cornstarch in 3–4 tablespoons cold water and pour into the pan, stirring vigorously. Continue to stir for a few minutes, until the liquid part thickens, then simmer on low heat for 30 minutes.

　　

Step 3

Add the rose water and stir in the raisins, pistachios, and almonds.

　　

Step 4

Let it cool a little, then pour into a glass bowl.

　　

Variations

Step 5

Add 1 teaspoon cardamom seeds with the rice from the beginning.

　　

Step 6

Serve with a dusting of cinnamon.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf