Shir Berenj: A Persian Twist For Weaning Babies

Shir Berenj – a Persian family affair

My tactics for weaning young Cyrus has pretty much revolved around trying to feed him as much food as possible that we already eat. Among his firm favourites are jujeh (chicken) kebab, which we discovered on a recent trip to London, and soothing Shir Berenj Irani (Persian rice pudding).

The Cultural Significance of Shir Berenj in Persian Cuisine

Shir Berenj, also known as Shirbinish in Azerbaijani, is more than just a beloved dish in Persian cuisine – it’s a link to a rich heritage. This traditional rice pudding is often made with simple, nourishing ingredients like rice, milk, and rose water, creating a comfort food that has been cherished by generations.

Family Traditions and Memories

In many Persian households, preparing Shir Berenj is a family affair and a treasured ritual. Mothers and grandmothers pass down their unique recipes, often handwritten in family journals, ensuring that the tradition lives on. These recipes are not just instructions but encapsulations of family history and love.

Seasonal Enjoyment

Shir Berenj is often associated with specific seasons, particularly winter. For many, it conjures childhood memories of being warmed up by the sweet, creamy dessert on cold nights. The experience isn’t just about taste but also about the warmth and comfort that it brings.

Paired Delicacies

This dish is often served with special accompaniments that elevate its flavour. A notable example is walnut preserve (girdakan murabasi), made from young walnuts still in their green shells. The tender-crunchy texture of the preserves complements the smooth, creamy pudding, creating a balance of flavours and textures that is deeply satisfying.

Community and Celebration

Shir Berenj often finds its way into community gatherings and celebrations, cementing its role as a dish that brings people together. Whether it’s a family dinner or a festive occasion, this dessert signifies hospitality and warmth.

Shir Berenj is not just a dessert; it’s a cultural artifact. It embodies the heritage, memories, and familial bonds of Persian culture, bringing warmth and comfort to those who encounter it.

Family memories of Shir Berenj

I looked on as my sister-in-law made it for my young nephew in the family home while I was in Persia. It always looked and smelled delicious, so I decided once I was back in Blighty that I’d give it a go too.

I used to make it with honey, but since Cyrus can’t have that until he’s a year old, he’s on the honey-free version at seven months old. I cook it without any sugar and only lightly perfume it with rosewater. The rice is completely soft when cooked, but if your baby prefers their food pureed, then simply blitz it up in the blender after cooking.

The recipe below makes between four and six portions. It can be kept in the fridge for a day max. Just remember to let it cool before putting it in the fridge. You can also freeze it and defrost it at room temperature. The rice pudding is perfect on its own, but you can also add some pureed fruit into the mix for added taste.

Cyrus has this for breakfast, but it can be served at any time of the day.

Ingredients:

1/2 cup pudding rice
Aptamil Follow On baby milk
Half a teaspoon of rose water
Water
Optional toppings: fruit and a sprinkle of cinnamon for the young ones under a year old

For older children: You could include chocolate, rose petals or honey and fruit. Cooking time is roughly 32 minutes.

Method:

Place the pudding rice in a bowl and wash through thoroughly before draining. Top up with more water and leave overnight to soak.

Next morning, place the rice in a saucepan and fill to the brim with water. Bring to the boil and then reduce to a simmer. Cover with a lid and let the rice simmer for 30 minutes or until the water has been absorbed and the rice is really soft, stirring every few minutes. Add Aptamil Follow On baby milk and half a teaspoon of rose water.

Ensure the pudding is cool before you serve on its own or with pureed fruit.

How Does Shir Berenj Differ from Other Rice-Based Persian Desserts Like Fereni and Sholeh Zard?

Shir Berenj is a distinct Persian dessert primarily for its simplicity and versatility. It’s made without any sugar, offering a neutral palate that can be enhanced with a variety of toppings like fruits, nuts, ground cardamom, or sweet syrups like maple syrup and honey. A light perfume of rosewater gives it a delicate fragrance.

Key Characteristics of Shir Berenj:

• No Added Sugar: The base is unsweetened, allowing toppings to add sweetness.
• Rosewater: Lightly scented, not overpowering.
• Versatile Toppings: Can be customized with different fruits, nuts, syrup, or preserves.

Fereni, on the other hand, is a sweet rice custard made with rice flour and milk. This dessert is inherently sweet and has a creamy texture that sets it apart from the more granular consistency of Shir Berenj.

Key Characteristics of Fereni:

• Sweetened: Naturally sweet, often without needing additional toppings.
• Creamy Texture: Made with rice flour and milk.
• Rosewater: Also scented with rosewater, similar to Shir Berenj.

Sholeh Zard is another Persian rice-based dessert, but it is quite different from both Shir Berenj and Fereni. It is a sweet saffron rice pudding cooked with water, giving it a distinctive yellow hue from the saffron.

Key Characteristics of Sholeh Zard:

• Saffron-Infused: Unique yellow color and aromatic flavor from saffron.
• Sweetened: Sweetness is integrated into the pudding.
• Cooked with Water: Uses water instead of milk, setting it apart in texture and richness.

In summary, while all three desserts share a common element of rice and a fragrant hint of rosewater, Shir Berenj stands out for its unsweetened base and versatility. Fereni is known for its creamy, sweetened custard-like consistency, and Sholeh Zard is celebrated for its saffron-infused flavour and yellow colour.

There are several traditional Persian desserts similar to Shir Berenj that incorporate rice and share aromatic qualities. One delightful variation is Fereni, a sweet rice custard crafted from rice flour and milk, offering a creamy texture and delicate flavor. Another comparable dessert is Sholeh Zard, a lush saffron-infused rice pudding made with water rather than milk, and featuring a vibrant yellow hue from the saffron, which adds both color and aroma.

All these desserts, including Shir Berenj, often feature the unique and tantalizing fragrance of rosewater, giving them a distinctly Persian signature.