Persian rice pudding (Shir berenj) from Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan (page 279) by Naomi Duguid

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mjes on June 03, 2018

    First time making kheer with broken rice as suggested in the recipe. As for congee, broken rice works perfectly for this pudding. I used a rich Jersey milk that was not homogenized, a choice I'll repeat. This is a very good, mildly flavored rice pudding that we all loved.

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