Persian Milk Soup Recipe ☆ Village Cooking ☆ASMR Cooking

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with fewer calories.

pistachios

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts offer healthy fats and are often less expensive.

rose water

🥗Healthier: vanilla extract

💰Cheaper: almond extract

Vanilla provides a similar aromatic quality at a lower cost.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric adds color and flavor without the high cost of saffron.

Rinse rice under cold water until water runs clear.

Soak rice in water for 1-2 hours, then drain.

Heat milk in a large pot over medium heat until steaming, but not boiling.

Add soaked rice to the pot and stir to combine.

Simmer the mixture over low heat, stirring occasionally, until rice is tender, about 20-25 minutes.

Stir in sugar, rose water, cardamom, and saffron until well mixed.

Continue to cook for an additional 5 minutes, stirring constantly.

In a separate bowl, mix cornstarch with a little cold water to create a slurry.

Add the cornstarch slurry to the pot and stir until the soup thickens slightly, about 2-3 minutes.

Remove from heat and let cool slightly before serving.

Garnish with chopped pistachios, almonds, and a sprinkle of cinnamon before serving.

Cooking Techniques

Spice Level:

Allergens