Zarda

Method

1. Rinse 80 g of basmati rice in several changes of cold water until it runs clear, then soak it in fresh cold water for 30 minutes. Drain in a sieve and leave to dry for a few minutes.
2. Crush a pinch of saffron between your fingers into 1 tbsp of warm milk and leave it to steep for at least 15 minutes, until the milk is deep gold.
3. Bring the water to a rolling boil in a wide pan with 2 cloves and, if using, a few drops of orange colouring. Slide in the drained rice and boil uncovered for 5-6 minutes, until the grains have lengthened but still have a hard white core — about 70 per cent cooked. Drain immediately in a colander; do not rinse.