Shir Berenj (Persian Rice Pudding)
Shir Berenj (Persian rice pudding) is a traditional Persian dessert made from rice, milk, sugar, cream, and rosewater, often flavored with cardamom and garnished with nuts. It’s delicious, easy to make, and typically served warm or cold as a dessert or special treat during celebrations and family gatherings in Iran and other parts of the Middle East.
Still looking for Persian dessert? Try Sholeh Zard or Saffron Rice Pudding, another Persian dessert made with rice and saffron that you might like.
Yield: Serves 8
- 1 cup short grain rice
- 8 cups milk
- 1 cup sugar
- 2 1/2 cups water
- 1/3 cup rosewater (you can find it at any Iranian store, or use vanilla extract if you can not find rosewater)
- 1 cup heavy cream 35%
- 1/4 teaspoon ground cardamom, optional
- slivered pistachios for garnish
Place rice in a large bowl, pour lukewarm water, stir and pour off the water. Repeat four times or until water runs clear. Soak rice in water for 7-8 hours.
Drain the rice and place in a deep pot. Add water and cook uncovered over medium heat until rice slightly softens, about 20 minutes.
Add milk and sugar. Cover the pot and simmer over low heat until thickens, about 2 hours (stir occasionally to prevent rice from sticking to the bottom).
Then add the rosewater, cardamom and cream. Stir well and cook for 10 minutes.
Pour into individual dessert dishes and garnish with slivered pistachios. Serve Shir Berenj cold or hot.
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Dear Shabnam I would appreciate if you could put the recipe of Sholezard. Thank you very mcuh for your useful and nice weblog :)
Dear Shahrzad, Sure I'll put a recipe for Sholezard too. Thanks :)
What brand of rice is best for this recipe?
Dear Michelle, I usually use Basmati rice, but any kind of rice that cook fast, works for this recipe.