Saffron Sweet Rice -- Zarda Pullao

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• Servings: 4
• crumpled up saffron thread, about 1/4 teaspoon
• 1 tablespoon warm milk
• 1 cup long grain rice
• 1/4 cup pistachios
• 1/4 cup butter
• 3 cardamom pods
• 1 stick cinnamon
• 1 1/2 cups water
• 1 dash yellow food coloring
• 1/2 teaspoon salt
• 6 tablespoons sugar
• 1/8 cup golden raisin

Recipe

• 1 put the crumbled up saffron into the tablespoons of warm milk and let it sit for 1-2 hours.
• 2 wash the rice well, then put it into a large bowl with about 5 cups of water and leave it to soak for 1/2 hour. drain completely.
• 3 melt the butter over medium heat in a heavy oven-proof pot with a tight-fitting lid. (you will be placing it into the oven later on so this is important).
• 4 when the butter is hot put in the pistachios and toast them lightly (they will get a kind of golden tint) this takes about a minute or two. remove the pistachios with a slotted spoon and set aside.
• 5 now, put the cinnamon stick and cardamom pods into the same butter. stir and fry for 1 minute.
• 6 now, put the drain rice into the butter with the cinnamon and cardamom and stir and fry for about 3 minutes.
• 7 add water, food coloring, and salt. stir and cook until all of the water is absorbed.
• 8 now put in the saffron milk, sugar, and raisins. mix together, cover, and place it into an oven set at 325°f for 25 minutes.
• 9 when finished, place into a pretty serving bowl, or individual serving bowls (take out the cinnamon and cardamom first) and sprinkle with the pistachio nuts.
• 10 enjoy!