A traditional Persian, Iraqi, Turkish, saffron rice pudding
Zerde زرده
Type
Pudding
Course
Dessert
Place of origin
Ancient Persia
Region or state
Iraq
Serving temperature
Cold
Main ingredients
Rice, rose water, saffron, sugar, raisins, pistachios
Food energy (per serving)
215 kcal (900 kJ)
Media: Zerde زرده
Zerde is a traditional Iraqi, Mesopotamian dessert. The original rice pudding, infused with a generous amount of saffron giving it a vibrant yellow hue and a delicate floral flavour. This is a festive dish popular at weddings, births, and during holy festivities such as the first Sunday of the month of Sha'aban celebrating the birth of the prophet Zakariyya, and the first ten days of the sacred month of Muharram.
Zer, which means gold and or yellow, comes from Persian zard (زرد) which means yellow. In some regions of Turkey, Zerdeçal Turmeric also added for a more intense colour.
Zerde is very popular and has made its way to western Turkey with people immigrating to west at Eastern Thrace, which provides almost the half of country's rice production,[1] zerde is a favored dessert.[2] Flavoring ingredients of zerde vary slightly from region to region in Turkey depending on the local fruits.[3]
Zerde differs from rice pudding insofar as it is prepared with water instead of milk.[2]
One serving of zerde has approximately 215 calories.[3]
^Dr. Necmi, Beşer. "Çeltik Tarımının Sorunları ve Çözüm Önerileri" (in Turkish). Trakya Tarimsal Araştirma Enstitüsü. Retrieved 2011-11-26.
^ ab"Zerde" (in Turkish). Trakya Gezi. Retrieved 2011-11-26.
^ ab"Zerde" (in Turkish). Hamarat Abla. Retrieved 2011-11-26.
Zerde is a traditional Iraqi, Mesopotamian dessert. The original rice pudding, infused with a generous amount of saffron giving it a vibrant yellow hue...
Also in Iran as well as in Turkey, sweet saffron rice called Sholezard and Zerde is made from white rice, saffron, table sugar, rose water, roasted pine...
liken this dessert to jelly.[citation needed] Rice pudding Zarda (food) Zerde Davidson, Alan (1 January 1981). "National & Regional Styles of Cookery:...
events everyone was entitled to dishes such as "dane (mutton and rice) and zerde (rice coloured and flavoured with saffron and sweetened with honey or sugar)...
nutmeg to create a dessert about as thick as a finger. Dernschwam describes zerde as rice pudding that is cooked in honeyed water and colored with saffron...
inches (1,100 mm). The use of the word ‘yard’ (Middle English: ȝerd or ȝerde) to describe this length is first attested in William Langland's poem on...
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Iraq