Zarda Pulao
This stunning zarda pulao (pilaf) recipe makes a wonderfully comforting dessert, full of sweetness and spice, with a little added crunch from the toasted cashews and pistachios. Saffron adds a wonderful golden colour to this celebratory Kashmiri dish. Courtesy of Peter Joseph and Great British Chefs.
- Time: 30 min
Source: Tilda Rice New Zealand
Ingredients
- of clarified butter
- of cashew nuts, split in half
- of pistachio nuts, shelled
- of raisins
- cardamom pods
- of water
- saffron
- pouch of Tilda Pure Basmati Rice
- of caster sugar
- of condensed milk