2 main types of Persian rice pudding:

• Shir berenj
• Sholeh zard

Do not let Shir berenj Persian rice pudding be confused with the other very popular cousin, Sholeh Zard.  Sholeh zard is literally translated as “loose yellow”.  It’s a bright yellow, runny rice pudding made with water vs. milk.  It contains hefty amounts of saffron and cups full of sugar.  The top of Sholeh zard is often intricately designed in beautiful patterns with cinnamon, pistachios, and almonds.  It’s nice enough to serve as dessert for guests.  With the amount of sugar in sholeh zard, it’s best to reserve it for special occasions.

Today we’re sticking to Shir Berenj, the creamy milk version from my childhood.  My grandmother who we endearingly named “Maman Doe” (translated literally as “mom #2”) would make shir berenj in the evenings when I was a kid growing up in Michigan.  I remember her stirring and stirring the pot until the rich smell of cream, starch, and rosewater warmed and filled the air around us.

One of the things I love about it is that it can be made unsweetened or with just a touch of honey.  Maman Doe, and later my Maman, would often add raisins to her shir berenj – this sweetened up the rich creamy pudding even more without the need for more added sugar.  

Sweetening options

• honey
• sugar
• raisins

Honey has some nutrients and antioxidants.  White sugar has zero nutritional benefits whatsoever and has been proven to be detrimental to health.  I vote for using a little honey and or raisins to sweeten rice pudding.  Cinnamon will also enhance flavor and add a sweeter taste. 

In this recipe, we use long-grain, Basmati rice because that is what. we keep stocked in the pantry (see our post on How to Stock a Persian Pantry).  With rice pudding, we are trying to soften and break down the grains and release the starch into the pudding.  Soaking is a necessary step.  I recommend soaking the rice for at least 2 hours and ideally overnight (8-12 hours).  I do not recommend substituting any form of brown rice in this recipe as it would alter the aesthetics as well as the flavor of the dessert.

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Recognizing that the floral essence and flavor of rose water in deserts is not for everyone, the rose water amount can easily be cut in half or skipped altogether.  To keep middle eastern flavor notes, try it with cardamom (crushed cardamom pods vs cardamom powder to keep it from turning brownish).  In addition, vanilla and/or vanilla beans can be substituted for the rose water in this recipe.  I recommend trying either vanilla paste as it easily combines in warm milk for a tasty addition.

– a vanilla bean version of rice pudding made with dairy-free milk alternative, coconut milk

Also worth noting is that this recipe can be made with any milk of choice.  I’ve tried it with coconut milk and although it alters the flavor, the results are quite thick, creamy, and delicious.  I typically make it with lactose-free, low-fat milk as that is what we keep stocked.  The fuller fat the milk, the thicker and creamier the pudding.  Of course, if you can afford the fat and calories, making this with at least a cup of cream will lend the creamiest, best results.  There are a couple of tricks that I’ll include in the recipe notes to make an even creamier pudding.  Sir in 2 egg yoks in the very last step.  Sneak in some whipped topping as the pudding is cooling down, mmm, mmm, instant creaminess.

My favorite way to enjoy shir berenj is how I remember eating it as a kid – plain and simple.  To dress it up a little there are a few garnish options.

Garnishes

• cinnamon
• cardamom
• rose petals
• pistachios
• raisins
• fruit jam or compote

If you like your pudding sweeter, try it with a spoonful of Fresh Red Compote Jam.  Our plum jam recipe adds a pop of color to dress it up, and a delightful tartly sweet flavor.

However you serve Persian milky rice pudding, shir berenj is too delicious to wait for a cold winter night.  The recipe calls for the simplest of ingredients and nothing more than a pot and a spoon – Persian milky rice pudding is at your fingertips.