Το Aleppo With Love – Zardeh
September 19th, 2019
Zardeh a sort of sweet pudding from rice that is characterized by the flavor of saffron. In the past, this sweet was served on special occasions in Aleppo, specifically at wedding. the Aleppine proverb says “No more Zardeh after wedding” “من بعد العرس ما في زردة”, because it has good amount of sugar. It is also popular in Iran and Iraq.
Let’s make Zardeh:
1. Put 125 g Egyptian short grain rice in a bowl.
2, 3. Wash and rinse rice in three changes of water.
4. Drain water from rice and set aside.
5. Put 1/2 g saffron threads in a small bowl.
6, 7, 8, 9, 10. Add 15 ml boiling water to saffron threads, mix and soak for 15 minutes.
11, 12. Drain using a small sieve and set aside.
13, 14, 15, 16. Put 750 ml water in a large pot.
17, 18. Turn on heat, and keep over high heat until it starts to boil.
19, 20. Add rice to boiling water.
21. Stir gently with a wooden spoon and keep over high heat until it starts to boil.
22 to 28. Reduce heat and cook over medium heat until rice is cooked. Test by taking rice between your fingers and smash it, it should be tender.
29, 30, 31, 32. Add 125 g sugar to rice and stir to dissolve.
33, 34, 35, 36. Keep over medium heat for 10 minutes.
37, 38, 39, 40. Add saffron water and stir to dissolve.
41, 42, 43, 44. Turn off heat, add 15 g (2 tablespoons) orange blossom water and stir.
45 to 50. Serve hot Zardeh in small bowls.
51, 52. Set aside at room temperature to cool
53, 54. Meanwhile, in a pan, heat 1/2 teaspoon ghee.
55, 56. Add 15 g almond halves and fry until golden brown in color.
57, 58, 59, 60. Garnish Zardeh with almond halves. Put in the refrigerator to cool.
61. Serve Zardeh cold or at room temperature.
Zardeh
From: Different Resources / Servings: 4 People
PDF Text Only / Print With Images
| 125 g Egyptian short grain rice
1/2 g saffron threads 15 ml boiling water, for soaking saffron 750 ml water, for cooking 125 g sugar 15 g (2 tbsp) orange blossom water 1/2 tsp ghee, to fry almonds 15 g almond halves
|
Put 125 g Egyptian short grain rice in a bowl.
Wash and rinse rice in three changes of water. Drain water from rice and set aside. Put 1/2 g saffron threads in a small bowl. Add 15 ml boiling water to saffron threads, mix and soak for 15 minutes. Drain using a small sieve and set aside. Put 750 ml water in a large pot. Turn on heat, and keep over high heat until it starts to boil. Add rice to boiling water. Stir gently with a wooden spoon and keep over high heat until it starts to boil. Reduce heat and cook over medium heat until rice is cooked. Test by taking rice between your fingers and smash it, it should be tender. Add 125 g sugar to rice and stir to dissolve. Keep over medium heat for 10 minutes. Add saffron water and stir to dissolve. Turn off heat, add 15 g (2 tablespoons) orange blossom water and stir. Serve hot Zardeh in small bowls. Set aside at room temperature to cool Meanwhile, in a pan, heat 1/2 teaspoon ghee. Add 15 g almond halves and fry until golden brown in color Garnish Zardeh with almond halves. Put in the refrigerator to cool. Serve Zardeh cold. |
Thank you for the recipe.
I’ve just seen this dish on TV in Japan where I live.
They talked about the story of this Syrian Immigrant living in Japan since the 80’s and when she was sad, her mom would prepare Zardeh for her.
Yours look delicious.