Saffron Sweet Rice Zarda Pullao Recipes

Steps:

• Put the crumbled up saffron into the tablespoons of warm milk and let it sit for 1-2 hours.
• 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.
• 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).
• 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.
• Now, put the cinnamon stick and cardamom pods into the same butter. Stir and fry for 1 minute.
• Now, put the drain rice into the butter with the cinnamon and cardamom and stir and fry for about 3 minutes.
• Add water, food coloring, and salt. Stir and cook until all of the water is absorbed.
• 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.
• 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.
• Enjoy!

Steps:

• Heat the butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
• Pour in rice and stir to coat. Stir in water, parsley flakes, saffron, and 3 drops of yellow food coloring (optional). Reduce heat, cover, and simmer until water is absorbed, about 30 minutes.