A comforting rice pudding cooked in milk with butter, sugar, and a hint of cardamom — a beloved Tajik breakfast and dessert.
Nutrition & Info
260
kcal per serving
Protein
Carbs
Fat
Allergen Warnings
⚠ dairy
Equipment Needed
saucepan
wooden spoon
Presentation Guide
Instructions
-
1
Rinse rice, boil in water until half-cooked, about 8 min.
-
2
Add milk, reduce heat to low. Stir gently.
-
3
Add butter, sugar, cardamom, and salt.
-
4
Simmer 15-20 min until rice is very soft and creamy.
-
5
Serve warm in bowls.
💡
Did You Know?
Shirmoy is the traditional first solid food given to Tajik babies, gently mashed to a smooth porridge.
Chef's Notes
Equipment Tips
- saucepan
- wooden spoon
Garnishing
butter pat, ground cardamom
Accompaniments
non, dried fruits
The Story Behind Shirmoy
Shirmoy belongs to the ancient Persian tradition of sweetened rice dishes that spread across the Iranian cultural sphere. In Tajikistan, it became an everyday comfort food, cherished for its simplicity and nourishing warmth, especially during the cold mountain winters.
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