SearchShirberenj; Delicious Traditional Persian Pudding

Shirberenj; Delicious Traditional Persian Pudding...
ifpnews.com 16/06/2017 Cuisine

Keywords:Ferdowsi, Ifpnews.com, Iranian, Persian, Ramadan, Shirberenj

Shirberenj (literally translated as milk-rice) is of one the oldest Iranian puddings which is simple, and at the same time nourishing.
Shirberenj, also called the “milk broth”, has a long history in Persian cuisine. was referred to by renowned 9th century Iranian poet Ferdowsi as “Shirba” (literally meaning milk soup).
This tasty pudding is made with milk and rice and is easy to cook. It is mostly served during Iftar (fast-breaking meal at sunset) during the holy month of Ramadan.
An expert in traditional medicine says Shirberenj is a useful food and had better be used with cinnamon for better digestion.
As Shirberenj is made with milk and rice, it is usually used as complementary food for children under two years of age as well as a side dish for adults, says a nutritionist.
Milk, with which Shirberenj is made, contains high-quality protein good for the growth of body tissues, the nutrition expert adds. He says the pudding is recommended for those who fast, especially youngsters. Milk also contains vitamin B2, which expedites metabolism. The pudding is usually served after the main course with sugar, jam, grape syrup or anything which is sweet.

Ingredients:
Milk: 3 cups or 100gr
Rice: 1 cup or 200gr
Rosewater: Half a cup

Recipe:
Rinse the rice in water with no salt added and leave it for a few hours. Then remove the water and put the rice in a casserole with two cupfuls of water, or one cupful of water and one cupful of milk. Put the mixture on the oven to be cooked and become a little soft. Then add the remaining milk while the pudding remains on low-temperature heat. Keep stirring the pudding until fully cooked.
After you add the milk, increase the temperature until milk begins to boil. Then decrease the temperature. Bear in mind that the casserole’s lid should NOT be on while cooking Shirberenj to keep the pudding from boiling over. Usually 15 to 20 minutes will be enough.
Now add the rosewater. After one or two minutes, remove the casserole from the oven, put the pudding in the serving dish and garnish it with cinnamon. Now it is ready to be served.
N.B.: Sugar could be added to Shirberenj along with milk and rosewater while the dish is being cooked. In certain areas, Shirberenj is served with grape syrup, jam or honey.
---Shirberenj (literally translated as milk-rice) is of one the oldest Iranian puddings which is simple, and at the same time nourishing. ---
...

Read more from Source »

Related articles based on keyword density
Centre for teaching Persian language starts in Muscat ...
timesofoman.com 27/04/2014 Culture
by Elham Pourmohammadi | April 27, 2014 Muscat: In a significant step to strengthen cultural ties between Iran and Oman, a centre for teaching ...View Details»

Iran’s water crisis the product of decades of bad planning - The Washi...
washingtonpost.com 03/07/2014 Nature
By Jason Rezaian July 2 at 7:00 AM Follow @jrezaian TEHRAN — Iran is headed for a water shortage of epic proportions, and little is being done to re...View Details»

Iranian cinema comes into focus at TIFF Cinematheque - The Globe and M...
theglobeandmail.com 07/03/2015 Fun
*** Close-Up is a film about the power of film to erase the differences between life and art. (Janus) KATE TAYLOR The Globe and Mail Published Friday,...View Details»

A Taste of Persia in Los Angeles ...
blogs.barrons.com 08/06/2016 Cuisine
By Lauren R. Rublin Persian cuisine is among the most savory of Iran’s exports, and one of the best places to sample its herb-and fruit-laced dishes i...View Details»

It is time to visit IRAN...
helsinkitimes.fi 10/02/2016 Fun
Iran is a country of beautiful mountains and deserts situated in southwest of Asia. Eastern Iran is dominated by a high plateau, with large salt flats...View Details»


EOF