Maintenant en lecture: Shir Berenj with Honey - Iranian Delight with Saffron and Rose Water
Un dessert iranien traditionnel à base de riz, de lait, de sucre, d'eau de rose et de cardamome. Le riz est cuit jusqu'à ce qu'il soit tendre et que le liquide soit absorbé. Le dessert est ensuite garni de pistaches et de pétales de rose.

Shir Berenj with Honey - Iranian Delight with Saffron and Rose Water

History of Shir Berenj

Shir Berenj, which literally means “rice pudding” in Persian, is a traditional Iranian dessert whose origins date back to ancient Persia. Historically, it was the symbol of opulence and was often used during major celebrations. Over the centuries, this recipe has adapted to local tastes and ingredients, while maintaining a privileged place in Iranian gastronomy.

International Variants

  • In Iran , Shir Berenj is often flavored with cardamom or saffron and garnished with nuts or dried fruits.
  • In India and Pakistan , similar versions, named Kheer, frequently include raisins and cashews.
  • In Europe , rice pudding is usually simpler, sweetened with sugar and vanilla.
🔍 Information Details
⏱️ Preparation time 15 minutes
🍳 Cooking time 35 minutes
⏲️ Total time 50 minutes
🔧 Difficulty level AVERAGE
🍽️ Servings 4 people
🔥 Calories (approximate) 300 per serving

Recipe from Shir Berenj

Basic Ingredients:

  • 1 cup of long grain rice (Basmati or Jasmine for a more exotic touch) or 3 cups of already cooked rice.
  • 4 cups of milk (option: replace part with cream for more creaminess)
  • 1/3 to 1/2 cupwildflower honey (or sugar, adjust to taste)

Aromatic Options:

  • 1/4 teaspoon saffron, steeped in 2 tablespoons hot water (for color and flavor)
  • 1/4 to 1/2 teaspoon ground cardamom (for a richer scent)
  • 2 tablespoons rose water (for a distinctly Persian flavor)


  • Cinnamon, crushed pistachios, flaked almonds, dried rose petals

Instructions :


This recipe from Shir Berenj represents a nice balance between tradition and customization. The honey, saffron, cardamom and cream options allow you to create a dessert that honors Persian traditions while adapting to your personal tastes and local products available in Quebec.

The addition of dried rose petals is a traditional and elegant garnish in Persian cuisine, especially for Shir Berenj. These petals not only add a decorative touch, but also a subtle aroma that pairs perfectly with the rose water and other flavors of the dish.

Available at specialty grocery stores or Middle Eastern markets, dried rose petals are an optional addition, but they provide added authenticity and elegance to your dessert.

Questions and Answers about Shir Berenj's Recipe

Q1: Is it easy to find rose water in supermarkets in Quebec?
A1: Yes, rose water is generally available in well-stocked supermarkets in Quebec, particularly in the international produce sections or specialty grocery stores.

Q2: Can we use vegetable milk to make Shir Berenj?
A2: Absolutely, you can replace traditional milk with almond, soy or coconut milk for a vegan version. Note that taste and texture may vary slightly.

Q3: What type of rice is best for Shir Berenj?
A3: Long grain rice like Basmati or Jasmine is ideal for Shir Berenj because of its fragrance and texture.

Q4: Can we replace honey with another sweetener?
A4: Yes, you can use sugar, maple syrup or even sugar-free sweeteners depending on your preferences and dietary needs.

Q5: How long does it take to prepare Shir Berenj?
A5: Preparation takes approximately 10 minutes, and cooking approximately 30 minutes, although this may vary depending on the desired texture.

Q6: Is Shir Berenj served hot or cold?
A6: It can be served either hot or cold. It depends on your personal preferences. Some prefer it hot during cold months, and cold as a refreshing dessert in summer.

Q7: Can Shir Berenj be stored in the refrigerator?
A7: Yes, you can store it in the refrigerator in an airtight container for 2 to 3 days.

Q8: Is Shir Berenj a healthy dessert?
A8: Shir Berenj can be considered relatively healthy, especially if you use honey instead of sugar and choose natural and good quality ingredients. However, as with any dessert, it is best to consume it in moderation.

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1 comment

Sûr que je l’essaie, cette version me parle plus que ce que nous connaissons de nos grands-parents

Danielle Martel

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