Exquisite Persian Firni: A Creamy Rice Pudding Masterpiece

Allergens

Milk, Nuts (Pistachios, Almonds)

Ingredients

• 1 cup Arborio rice (short
• grain rice)
• 4 cups whole milk
• 1/2 cup heavy cream
• 3/4 cup granulated sugar
• Pinch of saffron threads
• 1 tbsp rosewater
• 1/2 tsp cardamom, ground
• 1/2 cup shelled pistachios, roughly chopped
• 1/4 cup blanched almonds, finely chopped
• A pinch of salt

Instructions

1. In a heavy saucepan, combine the Arborio rice and milk over medium heat. Bring to a simmer, stirring occasionally to prevent sticking. Cook until the rice is tender and has absorbed the milk, about 20 25 minutes.
2. Remove the saucepan from heat and allow it to cool for 10 minutes. Then, using a fine mesh sieve or cheesecloth, strain the mixture into a large bowl, discarding the cooked rice grains.
3. In a separate bowl, combine the heavy cream, sugar, saffron threads, rosewater, cardamom, and salt. Whisk until the sugar has dissolved completely. Pour this mixture over the strained milk mixture, stirring to combine well.
4. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld together.
5. Before serving, reheat the Firni gently in a saucepan over low heat until it reaches your desired consistency. Be careful not to boil or scorch the mixture. Stir in the chopped pistachios and almonds, then divide the dessert into individual serving dishes.
6. Garnish with additional pistachios and a light dusting of saffron threads for an extra touch of elegance.

Chef’s Insight

Persian cuisine is rich with history and tradition, making it a rewarding challenge for any culinary enthusiast. Exploring its flavors and techniques can deepen your understanding of global gastronomy.

Notes

The key to success in this recipe is patience and attention to detail. Be sure to strain the rice well, as it will leave an unpleasant texture if not strained thoroughly.