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
    30g cream
    A pinch of saffron Silver paper (edible)

cooking time:30min
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.