Pasta & rice

Chalau-e Zard (zard chalau)

Afghan basmati rice delicately flavored with saffron and rose water, with long, separate grains. A festive dish, served as a side during big celebrations and when guests come over.

1 h 05
4 servings
Medium
Pricier
🇦🇫 Afghanistan

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Ingredients

Spices & seasoning

Black pepper

Optional extras

50 g Pistachios
50 g Raisins

Nutrition facts

437 kcal per serving

Protein: 7.1 g
Carbohydrates: 78.1 g
of which sugars: 0.3 g
Fat: 10.2 g
of which saturated fat: 6.4 g
Fiber: 1.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Rinse the rice several times under cold water, then soak it for 45 minutes in salted water.
Bring 1 litre of salted water to a boil in a large pot.
Drop the drained rice into the boiling water and cook for 6 to 7 minutes, until it is tender on the outside but still firm at the center.
Drain the rice and quickly rinse it with lukewarm water.
In the bottom of a pot, melt 1 tablespoon of butter with 2 tablespoons of water, then spread a layer of rice over it.
Steep the saffron in 3 tablespoons of hot water, then pour it over the rice along with the rose water and the rest of the butter in small pats.
Cover tightly and cook over very low heat for 25 minutes. Serve at the end of cooking, mixing the golden rice with the white rice.

Variations and tips

What you can find here. Rose water can be found in Middle Eastern grocery stores or pharmacies; you can leave it out without changing the taste too much.