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Traditional Pakistani Zarda rice served in a large bowl with silver leaf and rose petals

Zarda (Pakistani Sweet Rice)

Learn how to make Zarda (Pakistani Sweet Rice), a traditional Pakistani dessert made with saffron, sugar, and dry fruits. Perfect for Eid, weddings, or festive meals – ready in under 40 minutes!
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Course: Dessert
Cuisine: Pakistani
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Author: Farhana

Ingredients

For Boiling Rice:

  • 2 cups long-grain basmati rice (soaked for 30 minutes)
  • 5 cups water
  • 4 pods green cardamom (slightly cracked open)
  • 1 star anise
  • 2 cinnamon sticks
  • 3-4 cloves
  • ½ teaspoon yellow food color

For Assembling:

  • 2 tablespoons desi ghee or clarified butter
  • 1½ cups fine granulated sugar
  • 1 teaspoon cardamom powder
  • ½ teaspoon nutmeg powder
  • 1 teaspoon kewra essence
  • 1 teaspoon rose water
  • 15-20 strands saffron (dissolved in a little hot water, see method above)

For Garnishing (Optional):

  • ¼ cup pistachios (roughly chopped)
  • ¼ cup dried coconut (thinly sliced)
  • ¼ cup almonds (slivered)
  • ¼ cup raisins
  • dried rose petals or rose buds (as desired)
  • ½ cup khoya
  • 4-5 gulab jamuns
  • 4-5 rasgullas
  • 3-4 edible silver leaves or chandi warq

Instructions

  • In a large pot, add water, green cardamom, star anise, cinnamon, cloves, and food color. Stir and bring to a boil. Add the soaked rice and cook until parboiled (about 75% cooked).
  • Immediately strain the rice and set aside.
  • In a thick-bottomed pot, melt the desi ghee and evenly spread the parboiled rice over it.
  • Sprinkle the sugar, cardamom powder, and nutmeg powder over the rice. Drizzle the kewra essence, rose water, and saffron water on top.
  • Add the pistachios, coconut, almonds, and raisins.
  • Place a towel or aluminum foil over the pot, then cover with a tight lid. Steam cook on the lowest heat for 20 - 25 minutes (this steaming process is called dum). Cook until the rice is fully done and the sugar has dissolved. Avoid overcooking, or the rice may become mushy.
  • Once done, turn off the heat. Uncover and gently fluff the rice with a spatula to mix in the sugar.
  • Let it sit covered for a few minutes to absorb any remaining moisture.
  • Transfer to a serving dish and garnish with rose petals, khoya, gulab jamuns, rasgullas, and silver leaves. It’s totally up to you how you would like to relish your Zarda.
  • Serve warm and Enjoy! And remember “COOKING IS EASY!”

Video

Notes

  • Use high-quality, long-grain basmati rice for best results.
  • Use a wide cooking pot to prevent the rice from breaking during cooking.
  • If the rice still feels undercooked, sprinkle 3 - 4 tablespoons of water over it, cover, and cook on low heat for another 5 to 10 minutes.