Zerde dessert is a centuries-old dessert rooted in Turkish culinary history. Originating from the Ottoman Empire, it’s made by cooking rice with sugar, saffron, and water until it thickens into a pudding-like consistency. This delicacy is esteemed for its vibrant yellow color, derived from saffron, and its aromatic flavor. Traditionally served at weddings, religious celebrations, and during Ramadan, it holds cultural significance in Turkish society. The dessert reflects the rich heritage and sophisticated palates of Anatolian cuisine, offering a delightful blend of sweet and aromatic flavors.
Ingredients for Zerde Dessert Recipe:
1 teacup broken rice
6-7 cups of water (adjust according to desired thickness)
1 cup granulated sugar
3 teaspoons starch (corn, wheat, or potato starch)
1 teacup water (to dissolve the starch)
1 teaspoon saffron (turmeric)
1 tablespoon rose water
2 tablespoons pine nuts
1 tablespoon currants (or raisins if currants are unavailable)
How to Make Zerde Dessert:
Place water and rice in a pot and let it soak.
Once the rice is thoroughly cooked, add sugar, saffron, rose water, pine nuts, and currants (raisins), and let it simmer for a while.
Dissolve starch in 1 teacup of water and add it to the pot.
Simmer for another 2-3 minutes, then distribute into bowls. Enjoy!
Zerde Dessert Tips:
You can use both turmeric and saffron together or just one of them.
To prevent the starch from clumping, dissolve it in water before adding.
Allow the dessert to cool down after its initial heat before refrigerating and serving cold.
Optionally, garnish your dessert with currants, pistachios, or pine nuts.