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Fernee (Afghan Rice Pudding) Recipe?

veronica320's picture

Does anyone out there have a recipe for this dessert that (besides rice) includes whole milk, sugar, cardamom, rose water, saffron, and almonds? I know it is garnished with sliced almonds and chopped pistachio.

Or failing this, what's a good rice pudding ratio of rose water to milk AND does the rose water get cooked with everything or just mixed in at the end?

The restaurant won't share the recipe, but I've managed to get this far. This is killer stuff and tastes of almost marzipan-like almond, cardamom and rose water. It has a pearly texture with faint little chunky bits, most likely cooked-down chopped almonds.

I will experiment if need be to get this figured out.
If I can get the recipe from the restaurant or perfect it somehow, I will post it.
Thanks
V.

KarenP's picture

(post #35167, reply #1 of 7)

 This isn't afghani, but sounded close.  Latif is the owner of a favorite resturant in San Francisco called Aziza.  It's a starting point anyway...


                    
* Exported from MasterCook *


            RICE PUDDING WITH PISTACHIOS, RAISINS AND SAFFRON


Recipe By     :Latif Lamnaouar
 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                 qt  whole milk
     3/4           cup  jasmine rice
  1                cup  sugar
  2          teaspoons  ground cardamom
     1/4      teaspoon  saffron threads -- crumbled
  2        tablespoons  ghee
     1/2           cup  shelled natural pistachios
     1/2           cup  golden raisins


Simmer milk with rice, sugar, cardamom, and saffron in 7- to 8-quart heavy pot, stirring often, until reduced by half, 45 to 50 minutes.


Heat ghee in a heavy skillet over moderate heat until melted, then cook pistachios and raisins, stirring, until nuts are lightly browned, about 2 minutes. Stir half of pistachio mixture into rice and sprinkle remainder on top.


NOTES : Cooks’ notes:
• Serve warm or chilled.


• You can make this, without pistachio mixture, 1 day ahead and chill, covered. Cook nut mixture just before serving.



 

veronica320's picture

(post #35167, reply #5 of 7)

Thank you -- I will try to adapt it, along with some basic kheer recipes. I am familiar with Aziza, by the way, in that I keep hoping to dine there. I read about the owner when they opened and would love to pay a visit.

Thanks for the recipe. When I get this figured out, I will post the magic formula.

V.

knitpik's picture

(post #35167, reply #2 of 7)

This comes from The Guardian (DBMNMR)
Nigel Slater's favourite borrowed recipes

Afghan rice pudding by Ruth Watson

Serves 6

115g round pudding rice
568ml cold water
284ml double cream, preferably Jersey
300ml full cream milk
4 green cardamom pods
115g natural caster sugar
2 tsp rosewater
about 30g unsalted raw pistachios, finely chopped

Put the rice in a sieve and wash it thoroughly under running water. Transfer the rice to a medium-sized saucepan and pour in the cold water. Cover the pan and bring the contents to a boil over a medium heat.

Reduce the temperature, remove the lid, and simmer the contents until the water has virtually evaporated, stirring frequently to prevent the rice sticking to the bottom of the pan.

Once the rice has absorbed the water, stir in the cream and milk. Bring the mixture back to the boil, then reduce the heat again. Simmer gently for about 25 minutes, uncovered and stirring frequently until the rice pudding has thickened to the texture of sloppy porridge.

In the meantime, gently crush the cardamom pods in a mortar, remove and discard the husks, and crush the remaining seeds to a fine powder. Now add the sugar and cardamom seeds to the rice pudding and cook for a further 2-3 minutes.

Remove the pan from the heat and stir in the rosewater. Stir in, or sprinkle the pistachios on top of each portion of rice pudding, according to your mood.

· From The Really Helpful Cookbook by Ruth Watson

plantlust's picture

(post #35167, reply #3 of 7)

Could the recipe be similar to kheer?

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Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.

veronica320's picture

(post #35167, reply #4 of 7)

Dear Fellow Plant Luster,

Yes, it appears to be similar. Hadn't heard of kheer so just checked a few on-line recipes. I note that kheer uses blanched, chopped almonds and cardamom, but not rose water. Do you have any idea how much to use per cup of milk and whether it gets cooked in or added at the end? I was guessing something like 2 Tsp/cup, cooked into the pudding.

Thanks.


Edited 11/23/2007 8:46 pm by veronica320

Plover's picture

(post #35167, reply #7 of 7)

I wouldn't use that much (rose water, that is), and I would add it at end, after the stuff has had a chance to cool.


Edited 11/23/2007 9:32 pm ET by Plover

veronica320's picture

(post #35167, reply #6 of 7)

Thanks -- between your recipe, Aziza's and on-line kheer recipes, I ought to be able to figure this out.

Thanks..