Shir-berenj is the Persian incarnation of rice pudding, that universal comfort food.Milk, water, rice and cardamom are its indispensable ingredients, and depending on the cook, optional ingredients may include: sugar, rosewater, cream or half and half. Garnished with dried fruit or slivered pistachios. It is not a bold dessert but it not timid at all either - more like a pilgrim: pure, virtuous and good.
# Wash the rice (rinsing it a few times until the water runs clear) and drain.
# Transfer rice to a pot along with 1 cup of milk, 1 cup water, salt and cardamom pods. Bring to a gentle boil, then lower the heat and cook, covered, for approximately 10-15 minutes (or until the liquid is absorbed and the rice grains are tender.)
# Add the remaining 2 cups of milk to the cooked rice. Bring to a boil, uncovered, over medium heat. Once boiling, lower heat and simmer (stirring gently and frequently) for approximately 20 minutes until the mixture has thickened.
# Remove from heat. Pick out the cardamom pods and discard. Pour shir berenj in a big serving bowl or in individual bowls and allow to cool. Garnish to your taste as desired. Once cool, chill in refrigerator.
Iranian Desserts: Ferni (Rice Sweet Pudding)
