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In the Indian subcontinent, zarda was and still remains a popular dessert on special occasions such as weddings. It is quite similar to sholezard, a traditional Iranian dessert, and zerde, a traditional Turkish dessert. Often in Pakistan, instead of yellow food coloring, multiple food colorings are added so the rice grains are of multiple colors.
The rice should be soaked in water for at least 30 minutes before cooking. The unsoaked rice takes 25 minutes to parboil, whereas the soaked grains take only 15 minutes. [1] Rice should be parboiled till al dente. Place the presoaked rice into a pot with some cold tap water at a ratio of about 1 cup rice to 1.5 cups water.
Sholezard (also known as zard birinj or zarda or in Azerbaijani Turkic Sarkilə) [1] is a rice pudding composed of saffron, sugar, rose water, [2] butter, cinnamon and cardamom. It is often made and distributed in substantial quantities in religious ceremonies.
Spiced rice is a rice-based dish flavored with various types of spice. Spiced rice is common around the world, with one of the most notable dishes being Indian Ghee rice, which uses ghee butter as a primary ingredient. Spiced rice is common among the people of Kerala, especially Malabar region of Kerala, Tulunad region of Karnataka and in Tamil ...
Pakistani cuisine is known for its richness and flavour. [1] Within Pakistan, cuisine varies greatly from region to region, reflecting the country's ethnic and cultural diversity. Pakistani breads of Central Asian origin, such as Naan and tandoori roti, are baked in a tandoor. Naan is usually leavened with yeast.
Pages in category "Pakistani rice dishes" ... Zarda (food) This page was last edited on 5 February 2019, at 23:08 (UTC). Text is available under the Creative ...
Dal makhani. Abgooshth – lamb and lentil soup [2]; Chakna – tripe stew with chunks of liver and kidneys; Shorva – Chorba (called shorba in Pakistan) [3] is one of various kinds of soup or stew found in national cuisines across the Balkans, Eastern Europe, Central Asia, and the Middle East
Rabri (IAST: Rabaḍī) (Hindi: रबड़ी) is a sweet, condensed-milk-based dish, originating from the Indian subcontinent, made by boiling milk on low heat for a long time until it becomes dense and changes its colour to off-white or pale yellow. Jaggery, spices, and nuts are added to it to give it flavor. It is chilled and served as ...