Best 2 Persian Rice Pudding Sheer Berenj Recipes
Persian rice pudding, also known as sheer berenj, is a traditional Iranian dessert that offers a delightful combination of flavors and textures. It is believed to have originated in the northern regions of Iran and has become a beloved dish enjoyed throughout the country and beyond. Sheer berenj is typically made with rice, milk, sugar, and rosewater, resulting in a creamy, aromatic, and slightly sweet pudding. It is often garnished with nuts, dried fruits, and saffron, adding an extra layer of richness and visual appeal. Whether served as a dessert or a special treat, sheer berenj is sure to captivate your taste buds and provide a truly memorable culinary experience.
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PERSIAN RICE PUDDING (SHEER BERENJ)
This is my favorite rice pudding. It is nice and creamy but not too heavy. The Persian version of rice pudding is very simplistic, yet beautiful in flavor masha Allah. Sheer Berenj on its own is simply made with rice, water, milk and rosewater. I love it because it is not too sweet you add a sweet topping such as a good honey or a sweet preserve (jam). Modified from a recipe found on http://mypersiankitchen.com.
Provided by UmmBinat
Categories Breakfast
Time 1h27m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash rice and cook with 2 cups of water and a pinch of salt for about 20 minutes.
- Add half & half and 2% milk and cook on low for 1 hour. Occasionally, stir the pot to make sure that the bottom does not stick.
- After one hour the rice and cream will thicken into a pudding consistency. Add rosewater and let cook for a few more minutes.
- Enjoy warm with a very good quality honey or sweet preserve on top!
SHOLEH ZARD (PERSIAN RICE PUDDING)
This cozy dessert from Sara Mardanbigi and Edgar Rico, the owners of Nixta Taqueria in Austin, Texas, is a take on sholeh zard, a loose, heavily spiced Persian rice pudding Ms. Mardanbigi grew up eating. It also borrows influence from the Mexican arroz con leche of Mr. Rico's childhood. Their take is warm and smoky with black cardamom and saffron, velvety from egg yolks and butter, and has a savory finish. It calls for arborio rice instead of the usual basmati to add a slight chew, and strawberry powder instead of rosewater to provide similar floral notes with a punch of acid.
Provided by Priya Krishna
Categories custards and puddings, dessert
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Bring 4 cups of water to a hard boil in a Dutch oven or other large pot over high heat. Add the rice and let it boil, stirring regularly, until the grains begin to soften around the edges but are still crunchy in the center, 1 to 2 minutes. Strain the rice, but do not rinse it. Rinse the pot with cold water to cool it down, then return it to the stove.
- To the rinsed pot, add the milk, cream, sugar, vanilla, cinnamon stick, cardamom, turmeric, saffron water and kosher salt. Bring to a gentle boil over medium heat, stirring occasionally. You may be tempted to turn the heat up to make it boil faster - resist this urge. The goal is to let the spices slowly infuse the milk and cream, like a tea, for deep flavor.
- Slowly stir in the rice, making sure the grains are all well coated. Cover, turn the heat down to low, and simmer, stirring a few times to make sure the grains don't stick to the bottom, until the mixture has the consistency of a loose pudding, 35 to 45 minutes. It should be thick enough to coat the back of a spoon, with the rice maintaining a slight chew.
- Add the cubes of butter a few at a time, stirring to incorporate fully between each addition. Remove from the heat and let cool until warm, stirring regularly, about 5 minutes. Stir in the egg yolks, one at a time. The consistency should be velvety.
- Divide the sholeh zard among bowls, and divide the ground cinnamon, strawberry powder and pistachios - in that order - over the top of each one. The strawberry powder should be the thickest layer, covering the entire surface. Crown the bowls with a light sprinkling of flaky salt and serve.
Tips:
- Use high-quality rice for the best results. Basmati or jasmine rice are good choices.
- Soak the rice for at least 30 minutes before cooking. This will help it cook evenly and prevent it from becoming mushy.
- Use a heavy-bottomed pot to cook the rice. This will help distribute the heat evenly and prevent the rice from burning.
- Bring the rice to a boil, then reduce the heat to low and simmer for 18-20 minutes, or until the rice is tender and all of the liquid has been absorbed.
- Once the rice is cooked, remove it from the heat and let it cool slightly before adding the other ingredients.
- Use full-fat milk and cream for the creamiest pudding.
- Sweeten the pudding to taste with sugar or honey.
- Flavor the pudding with spices such as cardamom, cinnamon, or saffron.
- Serve the pudding warm or cold, garnished with nuts, dried fruits, or rose petals.
Conclusion:
Persian rice pudding, also known as sheer berenj, is a delicious and versatile dessert that can be enjoyed by people of all ages. It is easy to make and can be customized to your own taste preferences. Whether you like it simple or elaborate, warm or cold, sheer berenj is sure to please. So next time you are looking for a special dessert to serve at your next gathering, give sheer berenj a try. You won't be disappointed.
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