«

»

Shir Berenj – Persian Rice Pudding with Cardamon and Rosewater

Shir berenj is an Afghan rice pudding. Rose water, cranberries and pistachios make this dish unique to Afghanistan and neighbouring countries. 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 can include: sugar, rosewater, or cream.

Shir Berenj - Persian Rice Pudding with Cardamon and Rosewater
Shir berenj is an Afghan rice pudding. Rose water, cranberries and pistachios make this dish unique to Afghanistan and neighbouring countries. 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 can include: sugar, rosewater, or cream.
Ingredients
  • 1 cup rice
  • 5 cups cold water
  • ¼ teaspoon salt
  • ½ cup cream (cream can be omitted and one additional cup of milk used instead)
  • 5 cups milk
  • 1 tablespoon rosewater
  • 1 teaspoon ground cardamom
  • ½ cup slivered raw pistachios
  • ¼ cup cranberries
  • ½ cup sugar (optional)
  • ½ cup honey (optional)
Instructions
  1. Bring to boil using medium heat, in a large stew pot, rice, water and salt-constantly stirring to prevent settling of the starch and boiling over of the rice. Reduce the heat to low, thoroughly cook the rice until grains appear mashed resembling over cooked oatmeal. This process will take 2 hours. Add cold water to the mixture if the water evaporates leaving a thick, heavy mix. The desired consistency is similar to runny oatmeal mix. If the rice or starch should settle to the bottom of the pot, do not stir from the bottom. The rice mixture should be white, cloudy, mashed and runny in appearance.
  2. Once the rice is cooked, add cream, milk, sugar (if you desire) and cardamom. Allow to simmer for another thirty minutes, constantly stirring to prevent the milk from boiling over or settling. If the consistency appears too thick, like mashed potatoes, more milk may be added to produce a liquefied mix.
  3. Add rosewater and pistachios. Remove from heat and allow rice mix to cool for fifteen minutes.
  4. In a deep decorative bowl, or individual bowls, pour the rice mixture and allow cooling completely.
  5. Decorate the top of the rice mix with slivered pistachios and cranberries.
  6. If sugar was not incorporated, at serving, honey may be drizzled on top which will add natural sweetness and a dazzling presentation.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.