Dessert
Shir Berenj
شیر برنج
Also called: Persian Rice Pudding
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 15 min (Estimated)
- Plan ahead
- 30 min
- Makes
- 8 pieces (Estimated)
- Kind
- Dessert
- Where it is eaten
- Eaten across Iran
- Serving
- 200 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 8 pieces (Estimated)
- milk dairy 1 L
- rice 150 g
- sugar or jam 100 g
- rosewater 30 mL
- salt 1 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Plan ahead. Soak the rice for half an hour
Method
Rinse the rice and soak it for half an hour.
Cook the rice in a little water with salt until tender.
Add the milk and cook over low heat, stirring often, until thick.
Stir in the rosewater at the end.
Pour into dishes and chill; serve with sugar, jam, or date syrup.
Cook's notes
Cook the milk gently and stir often so it does not catch, and add sugar at the end so the rice does not stay firm.
Background
Shir Berenj is a simple, long-established Iranian dessert, served cold or warm and usually with sugar, jam, or date syrup alongside.
Nutrition
| Energy | 190 kcal |
|---|---|
| Protein | 6 g |
| Fat | 5 g |
| Carbohydrate | 30 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0690 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods