Shir Berinj, an Afghan rice pudding with a hint of saffron for that unique flavor. This isn’t just pudding; it’s a creamy, comforting dish with just the right touch of saffron. It’s an Afghan classic that soothes the soul. For that perfect golden touch and sweet flavor we used @mizan.saffron! These deep red threads are handpicked from the lush fields of Herat, Afghanistan, and add a luxurious touch to your dish.
Ingredients:
1 cup short-grain white rice
3.5-4 cups whole milk
1/2 cup granulated sugar (adjust to taste)
1/2 tsp grounds cardamom
1-2 tbsp rosewater (optional)
Pinch of saffron threads
Pinch of salt
For Garnish (Optional):
Pistachios (chopped)
Dried rose petals
Recipe:
1. Rinse rice thoroughly, then combine drained rice with 1.5 cups of water and bring to gentle boil. Immediately reduce to low and let it simmer until rice is very tender and has absorbed almost all the water (about 15-20 minutes).
2. Next bloom the Mizan Saffron, by gentling crushing the saffron threads and pouring 2 tbsp of warm water over it, letting it steep for 20 minutes.
3. Once the rice is soft, add whole milk to the pot and return to a gentle simmer. Stir frequently to prevent sticking and scorching. Then let cook for another 20-30 minutes depending on your desired consistency, adding additional whole milk as needed. The rice grains should be completely soft and almost melted into the milk, forming a thick, creamy pudding.
4. Remove from heat, and add sugar, ground cardamom, and rosewater, mixing well. Then carefully pour in bloomed Mizan saffron.
5. Allow to cool at room temperature for 15-20 minutes, then wrap in plastic and refrigerate for least 3-4 hours, or until thoroughly chilled and set. Remove plastic and garnish before serving.
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Dining and Cooking