Persian Creamy Milk and Rice Soup (Soup-e Shir)
"Experience the ultimate Persian comfort in a bowl, where the regal warmth of saffron meets the herbaceous brightness of dill in a silky, cream-infused rice masterpiece."
Instructions
Melt the butter in a medium pot over medium heat. Add the chopped onion and sauté until soft and lightly golden, without browning.
Add the washed rice and stir for 2–3 minutes, allowing the grains to become coated in butter and lightly toasted.
Reduce the heat to low. Gradually pour in the milk, stirring constantly to prevent sticking or curdling. Maintain a gentle simmer.
Add the dissolved saffron, turmeric, salt, and black pepper. Continue simmering over low heat, stirring occasionally, until the rice is fully tender and the soup reaches a creamy consistency, about 25–30 minutes.
For a smoother texture, blend a small portion of the soup and return it to the pot, then continue cooking gently.
A few minutes before serving, stir in the sugar and chopped dill. Slightly increase the heat for 1–2 minutes to allow the flavors to bloom.
Serve hot in bowls, optionally garnished with a pinch of saffron or a few barberries for color.