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    You are in: Home / Recipes / Persian Rice Pudding (Sheer Berenj) Recipe
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    Persian Rice Pudding (Sheer Berenj)

    Average Rating:

    2 Total Reviews

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    • on August 28, 2012

      I thought I would miss the sugar in the pudding but surprisingly not! After stirring the milk into the rice I increased the heat to medium-high *just* until the milk was very hot but *NOT* boiling. For presentation the rice was served in a deep serving bowl, pistachios arranged around the edge, a drizzle of local blackberry honey around the edge, too. Two dates were thinly sliced and arranged on top with a spoonful of locally made boysenberry-raspberry jam in the center. Finally, a sprinkle of ground cardamom over the surface. The rose water was reduced to 1 tablespoon. Did you mean 1/2 cup rose water? Is that correct? Reviewed for NA*ME/Summer 2012.

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    • on March 07, 2012

      I agree that is is nice & light which is very nice. It didn't thicken enough for me; actually it loosened up after it had sat for a bit. (?) If I hadn't finished my rosewater :o I would have added more. I went ahead & added some very nice lavender honey to the whole dish - 1/3- 1/2c total. Delicious. But very soupy. Off to have some now. Made for NA*ME Tag,

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    Nutritional Facts for Persian Rice Pudding (Sheer Berenj)

    Serving Size: 1 (287 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 262.5
    Calories from Fat 99
    Total Fat 11.0 g
    Saturated Fat 6.8 g
    Cholesterol 36.3 mg
    Sodium 170.8 mg
    Total Carbohydrate 33.1 g
    Dietary Fiber 0.4 g
    Sugars 4.2 g
    Protein 7.2 g

    The following items or measurements are not included:

    rose water


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