Zarda Pullao

Cooking Instructions

Crumble the saffron into the warm milk and set aside for 2 hours.

Wash the rice in several changes of water and drain. Put the rice in a bowl, add 4 cups water, and leave to soak for 30 minutes. Drain thoroughly.

Preheat oven to 325 F.

Heat the ghee in a wide, heavy, flame- and ovenproof pot with a tight-fitting lid over a medium flame. When hot, put in the pistachios. Stir and fry for about 5 seconds or until the pistachios have picked up a faintly brownish tint. Remove the pistachios with a slotted spoon and set aside. Put the cardamom and cinnamon into the same ghee. Stir and fry for half a minute. Now put in the drained rice. Stir and fry gently for about 3 minutes, turning the heat down a bit if the rice begins to catch. Add 1-1/3 cups water, the yellow food coloring, and salt. Turn the heat back to medium. Gently stir and cook until all the water is absorbed. Put in the saffron milk, sugar, and raisins. Stir to mix, cover and place in the oven for 25 minutes.

To serve, turn the rice into a warmed bowl, removing the cardamom and cinnamon, then sprinkle the pistachios over the rice.

Wine Pairing(s)

Osborne 'Solaz' Merlot-Tempranillo

Jaillance Clairette de Die Tradition

Bernardus Leopardi 'Llopart'

Louis Jadot Puligny-Montrachet 'Champ-Gain'

Chateau Moncontour 'Tête de Cuvee' Brut

Abelis Carthago 'Fighting Bulls' Toro

Opera Brut Blanc de Blancs

Nino Franco Rustico

Louis Latour Meursault-Perrieres 'Premier Cru'

Viñedos el Seque