Persian Rice Pudding Sheer Berenj
Indulge in the rich, aromatic flavors of Persian Rice Pudding, also known as Sheer Berenj, a comforting and delicately spiced dessert that’s steeped in tradition. Made with fragrant Basmati rice slowly simmered in creamy whole milk, this dish achieves a velvety texture and is infused with the floral notes of rose water and the warmth of ground cardamom. Sweetened with just the right hint of sugar, this rice pudding is as luxurious as it is simple to prepare. Serve it warm or chilled, topped with slivered almonds and pistachios for a delightful crunch and a touch of elegance. Perfect for festive occasions or as a soothing after-dinner treat, Sheer Berenj is a delightful fusion of simplicity and sophistication that’s sure to impress.
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Recipe Information
Ingredients
- 0.5 cups Basmati rice
- 2 cups Water
- 4 cups Whole milk
- 0.5 cups Sugar
- 2 tablespoons Rose water
- 0.5 teaspoons Ground cardamom
- 0.25 teaspoons Salt
- 2 tablespoons Slivered almonds (optional, for garnish)
- 2 tablespoons Chopped pistachios (optional, for garnish)
Instructions
Rinse the Basmati rice under cold water until the water runs clear. This removes excess starch and ensures a creamier pudding.
In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a gentle boil over medium-high heat, then reduce the heat to low and cover the pan with a lid. Simmer for 15 minutes or until the rice is fully cooked and the water is absorbed.
Stir in the whole milk, and continue cooking on low heat. Stir frequently to prevent the rice from sticking to the bottom of the pan.
Cook for about 30–40 minutes, or until the mixture thickens and the grains of rice are soft and creamy. Adjust the heat as needed to maintain a gentle simmer.
Once the mixture reaches a pudding-like consistency, stir in the sugar, ground cardamom, salt, and rose water. Cook for another 5 minutes, stirring constantly to ensure the sugar dissolves completely.
Remove the pudding from the heat. Allow it to cool slightly before serving – Sheer Berenj can be enjoyed warm or chilled.
To serve, spoon the rice pudding into small bowls and garnish with slivered almonds and chopped pistachios, if desired.
Nutrition Facts
Calories |
1281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 978 mg | 43% | |
| Total Carbohydrate | 177.8 g | 65% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 148.4 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 10.7 mcg | 54% | |
| Calcium | 1297 mg | 100% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1757 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
