Description
This silky, fragrant saffron phirni (also called fereni) is a Persian-style milk custard scented with saffron, rosewater, and cardamom. It’s lovely on its own in tall glasses.
Ingredients
Scale
- 100g rice flour (sifted)
- 900ml whole milk (split: 250ml cold for + 650ml warm)
- 150g granulated sugar (adjust to taste)
- ⅛ tsp xanthan gum
- 1-1.5 tsp ground cardamom (or to taste)
- 1½ tablespoons rosewater
- 2-3 tablespoons of saffron water (saffron finely ground over a few ice cubes and
- left to melt at room temperature (traditional Iranian method)
- 1 pinch salt
- 2 tbsp (30g) unsalted butter, room temperature
Instructions
- Sift rice flour into a medium bowl. Whisk in 300ml cold milk to form a smooth slurry. Let rest 5–10 minutes
- In a small bowl, mix xanthan gum into sugar (this prevents clumping later).
- In a medium saucepan, combine: 600ml whole milk, Sugar + xanthan gum mixture, pinch of salt
- Heat gently over medium heat, stirring occasionally, until just below boiling (~70–80°C / 160–175°F).
- Reduce heat to medium-low. Slowly whisk in the rice flour slurry in a thin stream while constantly whisking to avoid lumps.
- Once incorporated, add: saffron water, Rosewater, Ground cardamom.
- Adjust to taste.
- Continue to whisk gently over medium-low heat for 10–15 minutes, or until the custard thickens to a spoonable, glossy pudding consistency. It should coat the back of a spoon and fall in soft mounds when dropped.
- Stir in butter and remove from heat.
- Strain through a fine-mesh sieve if needed for ultra-smooth texture.
- Transfer to three 8” pans. Chill in fridge until fully set (20–30 min).
- Pipe or spoon neatly into trifle layers as needed.
- Prep Time: 15 minutes
- Chill time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: Persian
Nutrition
- Serving Size: 1 glass
- Calories: 216 kcal
- Sugar: 18.4 g
- Sodium: 86 mg
- Fat: 7.7 g
- Saturated Fat: 4.6 g
- Unsaturated Fat: 2.7 g
- Carbohydrates: 33.9 g
- Fiber: 0.1 g
- Protein: 4.5 g
- Cholesterol: 19 mg