📝 About This Recipe
A cornerstone of the Afghan breakfast table (Nashta), Shir-Berinj is a luxurious, slow-cooked rice pudding that balances the floral notes of rosewater with the earthy warmth of cardamom. Unlike its Western counterparts, this version is thick, creamy, and intentionally subtle in sweetness, allowing the aromatic garnishes to take center stage. It is a comforting embrace in a bowl, traditionally served to honor guests or to celebrate a slow, beautiful morning with family.
🥗 Ingredients
The Pudding Base
- 1 cup Short-grain white rice (preferably Pearl or Egyptian rice for maximum starchiness)
- 3 cups Water (for the initial softening of the rice)
- 4 cups Whole milk (full fat is essential for the traditional creamy texture)
- 1/2 cup Heavy cream (optional, for added richness)
- 1/2 cup Granulated sugar (adjust to taste; Afghan style is moderately sweet)
- 1/4 teaspoon Kosher salt (to balance the sweetness)
Aromatics
- 1 teaspoon Ground cardamom (freshly ground seeds provide the best aroma)
- 2 tablespoons Rosewater (high quality culinary grade)
Traditional Garnishes
- 2 tablespoons Pistachios (raw, slivered or crushed)
- 2 tablespoons Almonds (blanched and slivered)
- 1 teaspoon Dried rose petals (edible grade, for a beautiful finish)
- 1/2 teaspoon Cinnamon (for a light dusting)
- 2 tablespoons Clear honey (to drizzle over the top before serving)
👨🍳 Instructions
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1
Thoroughly rinse the rice under cold running water until the water runs clear. Soak the rice in a bowl of fresh water for at least 30 minutes to soften the grains.
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2
Drain the soaking water and place the rice into a heavy-bottomed pot or Dutch oven. Add the 3 cups of water and the salt.
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3
Bring the water to a boil over medium-high heat, then immediately reduce to low. Cover and simmer for 15-20 minutes, or until the rice is very soft and most of the water has been absorbed.
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4
Use a wooden spoon or a potato masher to lightly crush some of the rice grains against the side of the pot. This releases starch and creates the signature thick consistency.
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5
Slowly pour in the milk and heavy cream while stirring constantly to prevent the rice from sticking to the bottom.
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6
Increase the heat slightly to bring the mixture to a very gentle simmer. Do not let it reach a rolling boil, as this can scald the milk.
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7
Cook uncovered for 25-30 minutes, stirring frequently. The pudding is ready when it has thickened to a porridge-like consistency and the rice is falling apart.
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8
Stir in the sugar and ground cardamom. Continue to cook for another 5 minutes to allow the sugar to dissolve completely and the flavors to meld.
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9
Remove the pot from the heat and stir in the rosewater. The aroma will be immediate and floral; adding it at the end preserves its delicate scent.
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10
Taste the pudding. If you prefer it sweeter, add another tablespoon of sugar while it is still hot.
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11
Pour the Shir-Berinj into a large shallow serving platter or individual bowls. Smooth the surface with the back of a spoon.
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12
Allow the pudding to cool slightly at room temperature. As it cools, it will set further and develop a thin 'skin' on top, which is traditional and highly enjoyed.
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13
Just before serving, decorate the top with the slivered pistachios, almonds, dried rose petals, and a light dusting of cinnamon in a decorative pattern.
💡 Chef's Tips
Always use a heavy-bottomed pot to ensure even heat distribution and prevent the milk from burning. If the pudding becomes too thick as it cools, you can stir in a splash of warm milk to loosen it to your desired consistency. For an authentic texture, don't skip the step of slightly mashing the rice; it's the secret to that velvety Afghan mouthfeel. Be careful with rosewater; it is very potent. Start with one tablespoon and add more only if you desire a stronger floral note. If you have time, soaking the rice for 2-3 hours or even overnight will result in a much creamier pudding.
🍽️ Serving Suggestions
Serve warm during cold winter mornings for a comforting start to the day. Pair with a hot cup of Afghan Chai (tea) brewed with green tea leaves and extra cardamom pods. Serve alongside fresh Naan-e-Afghani and a side of fruit preserves or jams for a full breakfast spread. For a special touch, drizzle a little extra honey or maple syrup over the top of each individual bowl. Enjoy chilled as a refreshing afternoon snack or a light dessert after a heavy meal.