Shir Berenj - Persian Rice Pudding

By • February 18, 2013 • 6 Comments

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Author Notes: Shir-berenj is the Persian incarnation of rice pudding, that universal comfort food.Milk, water, rice and cardamom are its indispensable ingredients, and depending on the cook, optional ingredients may include: sugar, rosewater, cream or half and half. Garnished with dried fruit or slivered pistachios. It is not a bold dessert but it not timid at all either - more like a pilgrim: pure, virtuous and good.

Serving:
Shir berenj is a dessert but it also makes a decent breakfast and any-time-of-day snack as well. It is traditionally served chilled, but there is really no good reason not to serve it warm if that is your preference.

I find the plain flavor to be soothing and meditative, but if you must have it sweet, you do so with either sugar, syrup, jam, or honey to taste. You can also amp up the flavor and texture by topping your serving with a combination of fruit, dried fruit, and nuts.
Fig and Quince

Serves 6-8

  • 1 cup rice (ideally the best rice you have, i.e. Basmati)
  • 3 cups whole milk (skim or lowfat will do in a bind)
  • 3 cardamom pods (don't sub ground cardamom, as it will darken the pudding's color)
  • 1 tablespoon slivered pistachios (for garnish - optional)
  • 1/2 - 1 cup sugar (optional - we prefer it without - your call.)
  1. Wash the rice (rinsing it a few times until the water runs clear) and drain.
  2. Transfer rice to a pot along with 1 cup of milk, 1 cup water, salt and cardamom pods. Bring to a gentle boil, then lower the heat and cook, covered, for approximately 10-15 minutes (or until the liquid is absorbed and the rice grains are tender.)
  3. Add the remaining 2 cups of milk to the cooked rice. Bring to a boil, uncovered, over medium heat. Once boiling, lower heat and simmer (stirring gently and frequently) for approximately 20 minutes until the mixture has thickened.
  4. Remove from heat. Pick out the cardamom pods and discard. Pour shir berenj in a big serving bowl or in individual bowls and allow to cool. Garnish to your taste as desired. Once cool, chill in refrigerator.
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Photo_squirrel

over 1 year ago LE BEC FIN

just discovered you through your current potato walnut kookoo recipe. Love this recipe and especially your stunning photo. If I like a very robust cardamom flavor, should i double the cardamom in this recipe? thx much!

Azi

over 1 year ago Fig and Quince

I'd say go for it. I can't see why it wouldn't work with a more robust cardamom flavoring. Enjoy!

3-bizcard

over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Love this, I used to add rose water do you ever do that?

Azi

over 1 year ago Fig and Quince

I didn't and I should have. You are absolutely right. Having a D'oh moment. Of course!

3-bizcard

over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Love the photo!

Photo_squirrel

over 1 year ago LE BEC FIN

ha, sde! i didn't see your comment before i commented the same! great minds think alike, eh?:-}