Food from the heart

Zarda (Sweet Rice with Saffron and Nuts)

Anyone a or a Muslim wedding in the subcontinent would have come across this saffron-infused glistening dessert. Saffron is one of the world’s most expensive spices, but you only need a little, and infusing it in warm milk is a very effective way to bring out its flavour. The addition of nuts gives this dessert a further luxurious touch. Serve with some thick or clotted cream.

SERVES 4–6

• ½ tsp saffron strands• 2 tbsp milk• 250g basmati rice• 100g ghee or butter (or flavourless vegetable oil), plus extra for greasing• 6 cloves• 8 green cardamom pods• 40g each shelled unsalted pistachios and unsalted blanched almonds, cut into thick slivers• 30g dried apricots, cut into small cubes• 150g granulated sugar• 2 tbsp kewra (screwpine) water or rose water