WFPB zarda rice is a wholesome, plant-based adaptation of the traditional Mughal-era sweet dish that originated in the royal kitchens, where saffron, ghee, and sugar once defined its richness. Over time, the recipe spread through South Asia, becoming a festive highlight in weddings and religious celebrations, symbolizing joy and prosperity. The whole-food, plant-based version reimagines this classic by replacing refined sugar with natural sweeteners like dates or raisins, and by skipping ghee and dairy while retaining the fragrant rice, saffron or turmeric for color, and a medley of nuts and dried fruits for texture. In local cuisine, it preserves the celebratory spirit but adds a modern health-conscious perspective. Nutritionally, WFPB zarda rice offers complex carbohydrates from whole-grain rice, natural sugars for gentle energy release, and a wealth of vitamins, minerals, and antioxidants from dried fruits, nuts, and spices like cardamom and cloves. Its health benefits lie in improved digestion, better heart health, and sustained energy without processed fats or refined sugars. The taste remains indulgent—fragrant, mildly sweet, and layered with the crunch of nuts, the chewiness of dried fruits, and the softness of saffron-scented rice—while the mouthfeel is both comforting and satisfying. This thoughtful combination of wholesome ingredients ensures that WFPB zarda rice retains its festive charm while aligning with a nourishing, modern lifestyle.

Ingredients
1/2 cup basmati rice (or other fragrant rice like Gobind a hog)
5-6 coves (laung, kirambu)
1/8 tsp saffron (kesar, kungumapoo)
3/4 tsp cardamom powder (elaichi powder, elakkai podi)
1/2 cup date paste (or maple syrup)
8 almonds, chopped or sliced
8 cashews, chopped or sliced
8 pistachios, chopped or sliced
10-12 (or more) raisins
Method
Rinse the rice in running water till the water runs clear
Soak for 30 minutes
Drain the water and set saide
Pour 1 cup water in a 2 litre pressure cooker
Add in 1/8 spoons of saffron strands
Stir in the saffron strands with a spoon
Add the rice
Add 5-6 cloves
Pressure cook for 2 whistles or 6-7 minutes on medium heat
Once the pressure settles down, open the lid and check the rice to see if it is cooked
The rice should be al dente
Set aside
Heat a heavy bottomed pan
Add 3 tbsp of coconut cream
Spread the cream to all sides of the pan
Add cooked rice
Add date syrup
Sprinkle 3/4 tsp cardamom powder
Mix gently but well so that the syrup is well incorporated
On low heat cook the rice till you see some liquid in the rice
Stir occasionally
Cook till date syrup dries up
If the rice grains feel hard, dense or chewy, cover the rice with a damp cloth and cook on low flame for 20 or 30 seconds
Finally, add about 8 pistachios, 8 cashews and 8 almonds (all sliced)
Mix well
Serve warm
Enjoy!