Zerde is one of the traditional desserts of Turkish cuisine, prepared with basic ingredients such as rice, water, sugar, starch, and saffron. Its name is derived from the Persian word "zard" (زرد), meaning "yellow," and it is recognized by its characteristic yellow color provided by saffron. This dessert, which held an important place in Ottoman palace cuisine, is especially made on special occasions such as weddings, religious recitations (mevlits), the month of Ramazan, and the first ten days of Muharrem. Zerde can be prepared in various ways across different regions; for example, different recipes exist in Konya and Gaziantep.
Zerde has a deep-rooted place in Ottoman cuisine. In the 15th and 16th centuries, this dessert was featured on palace tables and was served at grand events such as the circumcision celebrations of Kanuni Sultan Süleyman’s sons, Bayezid and Cihangir. It was also recorded as a dessert distributed to the public every Friday at the Gülbahar Hatun İmareti in Tokat during the Ottoman period. Today, zerde is still served in its traditional form in various regions of Turkiye, especially at weddings and special ceremonies.
Zerde (Photo: T.C. Süleymanpaşa Belediyesi)
Origin
Throughout history, zerde has secured a place in the cuisines of Iran, the Ottoman Empire, and Central Asia, and it stands out particularly for its saffron-enhanced color. It is known to have been a part of Turkish cuisine since the era of the Anatolian Seljuks. After entering Ottoman cuisine, it was frequently served on palace tables during special occasions and gradually spread among the public.
During the Ottoman period, zerde was a dessert prepared for special occasions such as weddings, circumcision ceremonies, and religious festivals. In a vakfiyye written in 1492 by II. Bayezid, it was decreed that zerde be served to the public every Friday at the Gülbahar Hatun İmareti in Tokat. It is also known that this dessert was served at the circumcision celebrations of Kanuni Sultan Süleyman’s sons, Bayezid and Cihangir. Numerous references to zerde can be found in the Seyahatname of Evliya Çelebi. The traveler especially praised the taste of melon zerde made with the melons of Beypazarı and Diyarbakır.
Zerde has reached the present day with recipes that vary across different regions of Anatolia. In Konya, it is served alongside pilav at wedding banquets, while in Gaziantep it has been transformed into a dessert known as "astarlı sütlaç" by combining it with rice pudding. Today, zerde, which continues to be made especially during Ramazan, at mevlits, and at weddings, endures as one of the historical legacies of Turkish cuisine.
Zerde Recipe
Ingredients
- 1 cup baldo rice
- 8 cups water
- 2 cups granulated sugar
- 1 tablespoon saffron (or 1 teaspoon turmeric)
- 4 tablespoons potato starch
- 1 cup rose water
- 2 tablespoons currants
- 1/3 cup pine nuts or hazelnuts (optional)
Preparation
Before starting the preparation of zerde, saffron is soaked in a small amount of rose water. This process helps the saffron release its color more effectively and imparts its unique aroma to the dessert. The rice is thoroughly washed and placed in a pot with plenty of water, then boiled until it becomes soft. Once the rice is completely cooked, granulated sugar is added, and the mixture is boiled for a few more minutes. Next, the saffron water, which has been prepared by soaking saffron in rose water, is strained and added to the pot, and then turmeric is added to deepen the color of the dessert. Currants are also added to give the dessert a slight tang.
At this stage, potato starch dissolved in a small amount of water is slowly poured into the pot. The mixture is continuously stirred to ensure it thickens properly. Once the boiling process is complete, the zerde is distributed into serving bowls. After cooling, it is garnished with pine nuts, hazelnuts, or coconut and then served. Traditionally made at wedding banquets, mevlits, and during Ramazan, zerde can be served warm or cold and provides a refreshing alternative with its light texture.
