Sample Dishes from Turkish Cuisine

Zerde (Zerde)

Rice1/2 cup90 gr
Water5 cup1 kg
Saffron or Safflower2 teaspoon1 gr
Currant5 tablespoon50 gr
Hazelnuts 1/3 cup40 gr
Starch2/3 tablespoon4 gr
Sugar1 1/4 cup225 gr
Rose juice1/4 cup50 gr


Cook rice with 3 1/3 cups of water over low heat for 30 minutes or until tender. Dissolve starch in 1/2 cup of cold water in a bowl. Blend into rice stirring constantly and mixing well. Cook over low heat for 5 minutes stirring constantly. Reduce heat. Place saffron and 1/2 cup of water in a small saucepan. Boil 5 minutes; strain. Stir in rice. Add sugar mixing well. Cook over very low heat for 1 minute or until sugar is dissolved. Remove from heat. Stir in rose water. Pour into individual dessert bowls or cups. Cool and sprinkle with currants, chopped hazelnuts and pomegranates seeds. Serve chilled.

Servings: 8

Nutritional Value
(in approximately one serving)

Energy203 cal
Protein1,4 g
Fat3,2 g
Carbohydrates43,3 g
Calcium14 mg
Iron0,31 mg
Phosphorus29 mg
Zinc0 mg
Sodium1 mg
Vitamin A6 iu
Thiamine0,03 mg
Riboflavin0,03 mg
Niacin0,24 mg
Vitamin C0 mg
Cholesterol0 mg

Regional Characteristics:

It is as traditional and famous, as Aşure, it is served on religious holidays or at wedding receptions. It is also called "Wedding Pudding". In Gaziantep, Zerde is always served with unsweetened rice pudding on special days and religious holidays.