Shir Berenj

Indulge in the creamy sweetness of Shir Berenj, a Persian rice pudding infused with fragrant rosewater and cardamom. Topped with crunchy almonds and pistachios, it's a delightful treat for cozy evenings or festive gatherings.

• 1 cup rice
• 4 cups milk
• 1/2 cup sugar
• 1 teaspoon rosewater
• 1/4 teaspoon salt
• 1/2 teaspoon cardamom powder
• 2 tablespoons slivered almonds
• 2 tablespoons pistachios

Method

1. 1

   Rinse the rice under cold water until the water runs clear. This removes excess starch.

2. 2

   In a medium pot, combine the rinsed rice with 4 cups of milk, and add the salt and sugar.

3. 3

   Bring the mixture to a boil over medium heat, stirring frequently to prevent the rice from sticking.

4. 4

   Once boiling, reduce the heat to low, cover, and simmer for about 45-50 minutes. Stir occasionally.

5. 5

   When the rice is tender and the mixture has thickened, stir in the rosewater and cardamom powder, if using.

6. 6

   Remove from heat and let it cool slightly before serving.

7. 7

   Serve warm or at room temperature, garnished with slivered almonds and chopped pistachios.