Shir Berenj, Persian Rice and Milk Breakfast
Shir berenj means simply milk and rice, and it is the quiet, everyday cousin of sholeh zard, the saffron rice pudding Iranians make for holidays and to give away. Where sholeh zard is perfumed and golden and firmly a dessert, shir berenj is plain and milk-forward, a breakfast or a soft supper for a child or someone unwell. The classic is sweetened only at the table, traditionally with a spoon of date syrup or a fruit preserve, which is exactly the habit this version keeps: the pot itself carries no sugar, and blended dates go on at the end so each person sweetens their own. Short-grain brown rice takes longer than the white rice a Persian cook would use, but it holds its bran and its fiber. A little cardamom in the pot and cinnamon and toasted walnuts on top are all it needs.
Ingredients
- 1 cup short grain brown rice, rinsed well
- 4 cups Unsweetened soy milk
- 4 wholes Green cardamom, pods, seeds crushed
- 4 wholes Medjool dates, pitted
- 1/2 tsp cassia cinnamon, ground
- 3 tbsp Walnuts, chopped
Method
- Put the rinsed rice in a heavy pot with 2 cups (475 ml) water and bring to a boil, then lower the heat and simmer, covered, until the water is nearly gone and the rice is partly soft, about 25 minutes. Starting in water lets the short-grain brown rice soften on its own before the milk goes in, since it can take a while and milk left to simmer that long is more likely to catch and scorch.
- Pour in the soy milk and the crushed cardamom seeds. Cook, uncovered, over low heat, stirring often and scraping the bottom, until the rice is completely tender and the whole pot is thick and creamy, about 25 minutes more. Of the plant milks, unsweetened soy has the most protein, which is what makes this eat like a real breakfast rather than a bowl of starch.
- While it cooks, make the date syrup: blend the pitted dates with 1/4 cup (60 ml) hot water until smooth and pourable, adding a splash more water if needed. This is the sweetener, whole fruit with its fiber intact, and it goes on at the table rather than being cooked into the pot.
- Toast the walnuts in a dry pan for a couple of minutes until fragrant. Toasting wakes up their oil and keeps them crisp against the soft porridge.
- Spoon the warm shir berenj into bowls, pour the date syrup over each, and finish with a dusting of cinnamon and the toasted walnuts. It thickens as it stands, so loosen leftovers with a little more soy milk when you reheat them.
Nutrition
Estimated per serving: 330 calories, 12 g protein, 7 g fiber, 95 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
