Saffron Pudding

(Zerde)

1/4 cup short grain rice, washed, drained
3 cups water, to boil rice with
3 cups water, to cook Zerde
3/4 cup sugar
1/2 tsp saffron, soaked in 2 tbsp warm water
3 tbsp corn starch, dissolve with 3 tbsp water
2 tbsp Rose Water

Garnish:
4 tbsp pistachios, ground
2 tbsp currants, soaked in 1/4 cup hot water
4 tbsp pine nuts, lightly roasted

Boil the rice with 3 cups of water, drain. Bring to boil the sugar with 3 cups of water. Then turn the heat down to medium-low. Add the cooked rice, saffron with water and the dissolved corn starch in it. Stir constantly. When you see the bubbles on the surface cook for one more minute. Add the Rose Water, but don't stop stirring. Turn the heat off.

Immediately pour into individual bowls. Sprinkle some pine nuts, currants and pistachios on top. If you can find, put some pomegranate as well. Let it cool down and place in the fridge before serving.

Makes 6 servings.