"Shir berenj": Persian Rice Pudding with Cinnamon and Rose Water

To conclude this mini-series in honor of Nowruz (Persian New Year), we’re sharing a delicious recipe for creamy rice pudding. This traditional dessert is infused with cinnamon and delicately scented with rose water, creating a subtle and refined flavor. A perfect treat for a festive celebration!

Serves 6

⏳ 1.5 hours preparation + 24 hours soaking

Ingredients

• 200g basmati rice

• 1 liter whole milk

• 700 ml water

• 150g sugar

• 1 teaspoon cinnamon powder

• Pinch of salt

• 1 tablespoon rose water (optional)

• or a few drops of vanilla extract (optional)

  
  

For garnish:

• Morello cherries (sour cherries)

• Unsalted pistachios

• Cinnamon powder

  
  

Instructions

✨ Preparation:

1. Soak the rice in water for 24 hours, covered, in the refrigerator.

2. Drain the rice.

✨ Cooking:

3. Add the rice, cinnamon, a pinch of salt, and water to a pot.

4. Cook for 15 minutes, stirring occasionally.

5. Gradually add the milk, allowing it to heat through each time so the pudding thickens properly.

6. Add the sugar and stir until fully dissolved.

7. Stir in the rose water or vanilla extract.

8. Let the pudding simmer gently for another 15 minutes, stirring regularly.

✨ Serving: 9. Divide the pudding into servings and garnish with a cherry, pistachios, and a sprinkle of cinnamon powder.

Enjoy this delightful Persian rice pudding and Happy Nowruz! 🌸🎉