Turkish zarda pulao
- Serves: 3 - 4
225g of Kohinoor Basmati Rice
50g of clarified butter
200g of sugar
30g of cashew nuts
15g pistachio nuts
A pinch of saffron Silver paper (edible)
wash, soak and drain rice.
heat half the clarified butter and fry the rice.
Add one and half times the quantity of water and let it cook.
When 3/4 os cooked, add the sugar and the remaining clarified butter, cream and saffron soaked in little milk. cover tightly.
Keep in the oven or with a live coal on the lid.
Fry the nuts and add them to the rice.
Serve garnished with edible silver paper.