Basque-inspired Zarda Rice

Ingredients

In this Basque-inspired version of Zarda Rice, we incorporate Basque ingredients and flavors to give the dish a unique twist. While the original Indian Zarda Rice primarily uses Indian spices and ingredients like ghee, raisins, and almonds, the Basque-inspired version adds dried fruits, nuts, and a touch of honey to enhance the flavors. This fusion creates a delightful blend of Indian and Basque cuisines, resulting in a dish that is both familiar and exciting. We alse have the original recipe for Zarda, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 cups (950ml) water 4 cups (950ml) water
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 4 green cardamom pods, crushed 4 green cardamom pods, crushed
• 1 cinnamon stick 1 cinnamon stick
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 1/4 cup (60ml) honey 1/4 cup (60ml) honey
• 1/4 cup (40g) dried apricots, chopped 1/4 cup (40g) dried apricots, chopped
• 1/4 cup (40g) dried cranberries 1/4 cup (40g) dried cranberries
• 1/4 cup (40g) slivered almonds 1/4 cup (40g) slivered almonds
• 1/4 cup (40g) pistachios, chopped 1/4 cup (40g) pistachios, chopped
• 2 tablespoons (30g) butter 2 tablespoons (30g) butter

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 70g, 25g
• Protein: 8g
• Fiber: 4g
• Salt: 0.1g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear.
2. 2.
   In a large pot, bring the water to a boil. Add the rinsed rice, saffron threads, crushed cardamom pods, and cinnamon stick. Stir well.
3. 3.
   Reduce the heat to low, cover the pot, and let the rice simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.
4. 4.
   In a separate pan, melt the butter over medium heat. Add the dried apricots, dried cranberries, slivered almonds, and pistachios. Sauté for 2-3 minutes until the nuts are lightly toasted.
5. 5.
   Add the sugar and honey to the pan with the nuts and fruits. Stir until the sugar is dissolved and the mixture is well combined.
6. 6.
   Once the rice is cooked, remove the cinnamon stick and fluff the rice with a fork.
7. 7.
   Pour the nut and fruit mixture over the cooked rice. Gently fold the mixture into the rice until well combined.
8. 8.
   Cover the pot and let the flavors meld for 5 minutes.
9. 9.
   Serve the Basque-inspired Zarda Rice warm and enjoy!

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch for fluffy and separate grains.
• Saffron threads — Soak the saffron threads in a tablespoon of warm water for a few minutes before adding them to the rice for enhanced color and flavor.
• Dried fruits — If the dried fruits are too hard, soak them in warm water for 10 minutes before chopping and adding them to the dish.
• Slivered almonds — Toast the slivered almonds in a dry pan over medium heat until they turn golden brown for added crunch and flavor.
• Honey — Use a good quality honey to enhance the sweetness and aroma of the dish.

Tips & Tricks

• For a richer flavor, substitute half of the water with coconut milk.
• Add a pinch of ground cardamom to the nut and fruit mixture for an extra burst of flavor.
• Garnish the dish with a sprinkle of edible rose petals for a touch of elegance.
• Serve the Basque-inspired Zarda Rice with a dollop of Greek yogurt for a creamy contrast.
• Leftovers can be refrigerated and enjoyed the next day. Reheat gently in a microwave or on the stovetop with a splash of water to prevent drying.

Serving advice

Serve the Basque-inspired Zarda Rice as a main course or as a side dish alongside grilled chicken or lamb. Garnish with fresh mint leaves for a pop of color and freshness.

Presentation advice

Present the Basque-inspired Zarda Rice in a large serving dish, allowing the vibrant colors of the rice and the assortment of nuts and fruits to shine. Sprinkle some additional chopped pistachios on top for an attractive finishing touch.