Zubereitung

1. 1

   Wash the rice in a bowl of cold water, pouring off the cloudy water until it stays almost clear. Cover the rice with fresh water and leave to soak so that it cooks evenly soft later.

2. 2

   Drain the rice, put it in a large pot with 1.6 l water and bring to the boil, then simmer uncovered over a low heat, stirring occasionally, until the grains are completely soft and can be crushed between your fingers.

3. 3

   Meanwhile, crumble the saffron threads between your fingertips into a small bowl, pour over the hot water and leave to steep. Cover the raisins with lukewarm water in a second bowl and leave them to plump up.

4. 4

   Stir the sugar and, if using, the turmeric into the rice and continue simmering over a low heat until the sugar has dissolved and the rice turns translucent.

5. 5

   Stir in the saffron water together with the threads. Mix the cornstarch with the cold water until smooth, pour it into the pot while stirring constantly and bring to the boil once, until the pudding is lightly thickened and glossy.

6. 6

   Take the pot off the heat and stir in the rose water. The pudding is still quite runny while hot and thickens as it cools, so don't reduce it any further.

7. 7

   Pour the pudding straight away into six bowls and leave to cool uncovered so that no condensation collects under a cover.

8. 8

   Cover the bowls and put them in the fridge until the pudding is cold and set.

9. 9

   Drain the raisins. Shortly before serving, sprinkle each bowl with slivered almonds, raisins and pistachios and dust a small pattern over the top with a little cinnamon.

10. 10

    Tip: Use saffron sparingly, as large amounts are not healthy, especially for pregnant women; the 0.3 g here is enough for the golden colour and the delicate fragrance. Cool the pudding quickly, put it in the fridge within two hours at the latest and eat it within a day. Chopped walnuts or pomegranate seeds are also delicious instead of slivered almonds, and Çay — Kurdish Tea in a Glass goes well with it.