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Türkiye · Dessert

Zerde (Turkish Saffron Rice Pudding)

20 min
280 kcal
6 servings

By eatmundo · July 5, 2026

Zerde (Turkish Saffron Rice Pudding)🇹🇷AI-generated image

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Dishes from other countries' kitchens, made from the same core ingredients as Zerde (Turkish Saffron Rice Pudding). The percentage is the share of ingredients the two recipes have in common.

Same technique: Sweet porridge30 recipes from 12 countries

Zerde is an exquisite and vibrant Turkish dessert, a fragrant rice pudding infused with the golden hue and delicate aroma of saffron. Often served at celebrations and special occasions, it's a naturally gluten-free and dairy-free treat, offering a light yet satisfying sweetness, typically garnished with pistachios and pomegranate seeds.

According to eatmundo's ingredient comparison, the closest dish to Zerde from another cuisine is Sohan-e Asali (Iran): the two share 53% of their ingredients.

Ingredients

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6 servings

How to Make It

  • 1

    Rinse 120g of short-grain rice thoroughly under cold water until the water runs clear. This helps remove excess starch, ensuring a clearer, more delicate pudding.

  • 2

    In a medium saucepan, combine the rinsed rice with 4 cups (960ml) of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is very tender and has absorbed most of the water.

  • 3

    While the rice is simmering, prepare your saffron infusion. In a small bowl, steep 1/2 teaspoon of saffron threads in 1/4 cup (60ml) of hot water for at least 10 minutes. This will release its vibrant color and distinct aroma.

  • 4

    Once the rice is cooked, add 180g of granulated sugar to the saucepan and stir gently until dissolved. Then, carefully pour in your saffron infusion, mixing well to distribute the beautiful golden color evenly throughout the rice.

  • 5

    In a separate small bowl, whisk together 2 tablespoons of cornstarch with 1/4 cup (60ml) of cold water until smooth. Slowly add this cornstarch slurry to the simmering rice mixture, stirring continuously. This will thicken your Zerde.

  • 6

    Continue to cook, stirring constantly, for another 3-5 minutes, until the pudding thickens to your desired consistency – it should be like a creamy, pourable custard. If you like, you can stir in 1 tablespoon of rose water for an extra aromatic touch, but this is optional.

  • 7

    Ladle the hot Zerde into individual serving bowls or small glass cups. Let them cool down to room temperature for about 30 minutes, then transfer them to the refrigerator to chill for at least 2-3 hours, or until thoroughly set.

  • 8

    Before serving, garnish your chilled Zerde generously with crushed pistachios, a few pine nuts, and a sprinkle of fresh pomegranate seeds for a burst of color and refreshing crunch. This dessert is best enjoyed cold.

Frequently Asked Questions

What is Zerde?

Zerde is a traditional Turkish jelly-like dessert colored with saffron. It is made from a base of rice, sugar, and cornstarch, typically garnished with pine nuts, pistachios, and pomegranate seeds. It is often prepared for weddings and special occasions.

What type of rice is best for achieving the traditional texture of Zerde?

Use a short-grain white rice, such as Gönen or Baldo rice, as its higher starch content contributes to the desired creamy, slightly sticky consistency of the pudding.

How can I ensure my Zerde has a vibrant saffron color and rich flavor?

Always steep saffron threads in a small amount of hot water for at least 10 minutes before adding them to the cooking rice; this allows the color and aroma to fully develop.

What's a common mistake when cooking Zerde and how can I avoid it?

A common mistake is not stirring enough, which can lead to the rice sticking and burning or the cornstarch clumping. Stir continuously, especially after adding the cornstarch slurry, until the pudding thickens.

How do I know when the Zerde has cooked to the perfect consistency?

The pudding is ready when it has a slightly fluid, pourable consistency that coats the back of a spoon, remembering it will continue to thicken significantly as it cools.

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