Bohri Zarda
Veg
Sweet saffron rice — basmati cooked and then tossed with clarified ghee, sugar, saffron, kewra water, fried dry fruits, and silver vark. The Bohri zarda uses generous saffron and rose water for a more fragrant result than other versions. Served at weddings and aqiqah celebrations.
Cuisines
Bohri
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | basmati rice |
| 2 tablespoons | ghee |
| 1/4 cup | sugar |
| 1/4 cup | mixed nuts (almonds, pistachios, cashews) |
| 2 tablespoons | raisins |
| 1/4 teaspoon | saffron strands |
| 1/4 teaspoon | cardamom powder |
| 1 pinch | salt |
| 2 cups | water |
| — | yellow food color (optional) |
Instructions
- 1 Wash and soak the basmati rice for 30 minutes.
- 2 Boil 2 cups of water in a pot and add a pinch of salt.
- 3 Add the soaked rice to the boiling water and cook until the rice is 70% done.
- 4 Drain the rice and set aside.
- 5 In a small bowl, soak saffron strands in 2 tablespoons of warm water.
- 6 Heat ghee in a pan and fry the mixed nuts until golden brown. Remove and set aside.
- 7 In the same ghee, add the raisins and fry until they puff up. Remove and set aside.
- 8 Add the partially cooked rice to the pan.
- 9 Sprinkle sugar, saffron water, cardamom powder, and yellow food color (if using) over the rice.
- 10 Mix gently to combine all ingredients, ensuring the rice grains do not break.
- 11 Cover the pan with a tight-fitting lid and cook on low heat for 10-15 minutes until the rice is fully cooked and the flavors are absorbed.
- 12 Garnish with fried nuts and raisins before serving.
Tips
For a more aromatic dish, you can add a few drops of rose water or kewra essence before serving.