Zerde
(Safranlı zerde, زرده , زرده برنج)
Zerde is a saffron-scented rice pudding found across Türkiye, Iran, and Iraq, celebrated for its bright golden color and delicate sweetness. In Türkiye, it is especially popular in the southeastern regions, where it is commonly prepared for weddings, festive occasions, and religious gatherings.
However, its roots reach further east, reflecting the culinary exchanges between Persian and Mesopotamian kitchens over many centuries. Historical records trace the origins of zerde back to ancient Persia, where cooks used saffron and other spices to transform rice into celebratory desserts.
The Persian word zard means “yellow,” describing the vivid hue that defines this dish. From Persia, recipes spread westward into Mesopotamia, present-day Iraq, where saffron rice sweets became part of courtly cuisine. Read more
Later, with the expansion of the Seljuk and Ottoman empires, these preparations took hold in Anatolia and evolved into regional variations. In Türkiye, zerde developed distinct features, including the use of rose water, pine nuts, and currants, while in Iran and Iraq, versions with slightly different flavorings and proportions persisted alongside similar desserts like sholeh zard.
Preparation starts by cooking rice in water instead of milk, which sets zerde apart from other puddings. Saffron, diluted in warm water, imparts both flavor and its characteristic color. Sugar, rose water, and sometimes a little turmeric or cardamom are added to build a layered aroma.
When the pudding reaches the right consistency, it is ladled into bowls and garnished with blanched almonds, pine nuts, currants, or pistachios, then served warm or at room temperature. Among the notable aspects of zerde is that it is traditionally made without dairy, making it suitable for communal events when lighter, plant-based desserts are preferred.
The dish is still served today in Türkiye during religious holidays like Muharram, in Iran for festive meals, and in Iraq as part of special family gatherings.
