Shir Berenj Recipe: How to Make Persian Rice Pudding

Shir berenj is a chilled rice pudding featuring rosewater and cardamom. The dish’s origins go back to Ancient Persia, and shir berenj remains common throughout Iran, Afghanistan, and bordering countries. (“Shir” means milk, and “berenj” means “rice” in Farsi.) To make shir berenj, cooks simmer the rice with milk and mild aromatics until the rice grains practically fall apart. The quick preparation and short ingredients list make it a simple, make-ahead dessert recipe to keep in your back pocket.

Enjoy the chilled rice pudding on its own, unsweetened, or with toppings of dried fruit and nuts.

Cooking shir berenj over low heat allows the rice to release its starches, giving the pudding its pleasingly sticky, custard-like texture. Here’s what else you need to know about this dish.

1. 1. Incorporate enough milk fat. Whole milk (or low-fat milk) will yield noticeably more creaminess than skim milk. A dash of heavy cream at the end makes for a decadent addition.
2. 2. Save time with leftover rice. You can make shir berenj using leftover cooked rice in a pinch. Prepare the dish, as usual, stirring the cooked rice until the grains start to break down and become steeped with flavor.
3. 3. Basmati is best. Use a fragrant, long-grain white rice, like basmati, to make shir berenj. Short-grain rice is too dense for this preparation, whereas traditional basmati is more tender and yielding.
4. 4. Make your own rosewater. Rosewater adds a distinctive flavor to this mild dish. You can find it in Middle Eastern grocery stores, but it’s not hard to make your own at home: Start by bringing a small pot with one cup of cleaned rose petals and one cup of water to a boil. Cover the mixture with a lid and simmer over low heat for up to forty minutes. Remove the rose-infused water from the heat, strain through a fine-mesh sieve, and let it cool.