Also known as Zarda or Kesari Chawal
A Family Diwali Tradition
Every Diwali morning, our home would fill with the golden scent of saffron and ghee. The windows fogged gently from the steam, and the kitchen glowed like the diyas (a small cup-shaped oil lamp made of baked clay) outside. Meethe Chawal, our family’s sweet saffron rice, was always the first festive dish of the day. Simple, comforting, and full of warmth, it’s a bowl of sunshine that marks the beginning of celebration.
Kashmiri Saffron
Harvested by hand from the valleys of Kashmir, this is the finest...
Kashmiri Saffron
Harvested by hand from the valleys of Kashmir, this is the finest...
Ceylon Cinnamon Sticks
Cinnamon sticks are harvested from the brown bark of the Cinnamon tree...
Instructions
- Rinse the rice until the water runs clear. Soak for 15–20 minutes, then drain.
- In a heavy-bottomed pan, heat ghee over medium flame. Add cardamom, cloves, and cinnamon — sauté until fragrant.
- Add the drained rice and stir gently for 1–2 minutes, letting the grains glisten with ghee and spice aroma.
- Pour in 1½ cups water and bring to a gentle boil. Lower the heat, cover, and cook until the rice is about 90% done.
- In the meantime, soak saffron strands in warm water (2 tbsp) and let the color deepen.
- Once the rice is nearly done, drizzle the saffron water over it. Sprinkle sugar evenly on top. Let it sit for 2–3 minutes so the sugar melts, then gently fold with a spoon.
- Add raisins, almonds, and cashews, cover, and steam on low for another 5–6 minutes until fluffy and aromatic.
- Let it rest 5 minutes, then fluff lightly with a fork. Garnish with saffron strands and nuts before serving.
Whole Cloves
Cloves have mainly been considered a sweet baking spice though their preservation...
Notes
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