Walnut and Rice Zerde
Prepared by: Elif Korkmazel @elifkorkmazel
Servings: 6 people – Total 1,440 kcal
1 Serving: 240 kcal
Total Cooking Time: 19–24 minutes
Ingredients
- 90 g California Calrose rice
- 1.7 L water
- 200 g sugar
- 10 g turmeric
- 30 g dried currants
- 90–105 g coarsely chopped California walnut
- 45 g starch
- Pomegranate and mint for garnish
Preparation
- Boil the California Calrose rice in water over medium heat for 12–15 minutes until softened.
- Add the sugar and stir for 2–3 minutes until dissolved.
- Add the currants, turmeric, and California walnut; boil for another 2 minutes.
- In a bowl, mix the starch with cold water. Slowly add this mixture to the pot and cook for 3–4 minutes, stirring constantly to prevent clumping, until it reaches consistency.
- Distribute into bowls. Let them reach room temperature for 20–30 minutes, then rest in the refrigerator for at least 1 hour.
- Garnish with the remaining California walnut and pomegranate while serving.