An all-in-the-family approach to baby food
Weaning my son Cyrus has been guided by the principle that the food he eats should reflect our family table. Among his favourites are jujeh kebab, discovered during a recent trip to London, and Shir Berenj, a Persian rice pudding.
“Weaning him is a way to introduce him to both the flavours and the history of our family.”
Shir Berenj: a little link to heritage
Shir Berenj, or Shirbinish in Azerbaijani, is simple: rice, milk, and a hint of rosewater. Yet it carries generations of practice and care. Preparing it is a ritual in Persian homes, passed from mothers to daughters, often carefully noted in handwritten family journals.
“These recipes are more than instructions; each step preserving stories and the quiet patience of family life.”
Traditionally associated with winter, Shir Berenj offers warmth. It is often served with walnut preserves (girdakan murabasi), whose texture complements the pudding’s softness.
Family memories in preparation
During a visit to Persia, I watched my sister-in-law prepare Shir Berenj for my nephew. The aroma, the texture, the care with which it was made, all compelled me to recreate it at home. For Cyrus, at seven months, I prepare a honey-free version. I cook it without sugar, lightly perfumed with rosewater. The rice can be served as-is or blended for a smooth consistency suitable for young children.
“Preparing Shir Berenj for Cyrus is a connection between past and present.”
Shir Berenj recipe for babies
4–6 portions. Refrigerate for up to a day, or freeze and defrost at room temperature. Suitable for breakfast or any time of the day.
- 1/2 cup pudding rice
- Aptamil Follow On baby milk
- 1/2 tsp rosewater
- Water
- Optional: fruit, cinnamon (for under-1s); chocolate, rose petals, honey (for older children)
Method
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- Rinse pudding rice thoroughly and soak overnight in water.
Tip: Overnight soaking ensures a soft, gentle texture for infants.
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- Place rice in a saucepan, cover with water, bring to a boil, then reduce to a simmer for 30 minutes until soft, stirring occasionally.
Tip: Stirring prevents sticking and ensures uniform softness.
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- Add baby milk and rosewater. Cool before serving, or blend for a smoother consistency if required.
Tip: For infants under 1, avoid sugar or honey; for older children, small additions of fruit, chocolate, or honey can enhance flavour.
Adaptations for different ages
Infants (under 1 year): Serve plain or with a small amount of mashed fruit. Avoid honey. Cinnamon can be lightly sprinkled.
Older children: Add fruit, a small drizzle of honey, or a few rose petals. Chocolate can be included in moderation.
Comparison with other Persian desserts
Shir Berenj is defined by simplicity and versatility:
- No added sugar: Sweetness comes from optional toppings.
- Subtle rosewater scent: Fragrant but not overpowering.
- Customisable: Fruits, nuts, and syrups may be added.
By contrast, Fereni is a naturally sweet, creamy custard made with rice flour and milk. Sholeh Zard is also a saffron-infused, sweetened pudding, cooked with water to give it a distinctive yellow colour and aroma.
“Shir Berenj stands apart for its adaptability and enduring role in family tradition.”
Have you adapted a family recipe for your child? Share your experiences in the comments below.
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Saffron and Cyrus is a Newcastle-based family lifestyle blog, covering health, wellness, days out, travel, reviews, recipes and more from our family life.
The blog is written by new mum over 40, Saffron, with input from hubby H and son, Little C.
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