Begin with Soaking saffron in a small bowl with hot water for 1 hour to release its flavor.
In a medium pot, pour 5 cups of water and add the rice and let them boil for 10 minutes until the rice is cooked.
Then in a small bowl mix cornstarch with a 1/4 water until the cornstarch dissolved.
Add this mixture into the pot and stir it well so it doesn’t get lumps. Then start adding the currants, pine nuts, rose water, turmeric, sugar and the saffron mixture into the put. Cook them another 5 minutes until they are combined.
Fill your dessert cups with Zerde and let it cool for half an hour and then refrigerate for at least 6 hours.
You can garnish with pine nuts, currants, pistachios and pomegranate seeds.