Sheer khurma

5 from 1 vote

This dish is a little like a rice pudding but made with vermicelli and dried fruits. It's comforting and with wonderful warm flavors.

Prep Time5

Cook Time20

Total Time25

Course: Dessert, Snack

Cuisine: Persian

Servings: approx

Calories: 389kcal

Author: Caroline's Cooking

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Ingredients

1 tablespoon ghee
1 tablespoon pistachios
1 tablespoon almonds
1 tablespoon cashews
1 tablespoon raisins
3 dates 4 if smaller
½ cup thin vermicelli 50g
2 cups whole milk 480ml
1 tablespoon sugar or 2, to taste
¼ teaspoon ground cardamon
1 pinch saffron either powder, or if using threads, sit them in a little milk before adding

Instructions

Roughly chop the pistachios, almonds and cashews. Remove the stones from the dates and roughly chop into pieces roughly the size of raisins.
Warm the ghee in a small pan over a medium heat. Toast the nuts and raisins in the ghee until lightly brown, a minute or two. Remove from the pan and set aside, straining the ghee from them as you remove, leaving it in the pan.
Add the vermicelli to the pan and toast, stirring now and then, until it browns lightly but take care that it doesn't burn (around a minute or two). Remove from the pan.
Add the dates and cook in the ghee a few seconds before adding the milk. Bring to a simmer and simmer around 5 minutes, stirring occasionally, before adding the vermicelli.
Simmer for another 5 minutes, stirring now and then again, before adding the nuts and raisins. Simmer 5 minutes more then add the cardamon and saffron. Stir through, remove from the heat then either serve or allow to cool and serve chilled.

Notes

If the mixture has become too thick, add a little more milk as needed to thin slightly. Try not to scrape any thickened milk from the sides of the pan into the mixture. When serving, you can decorate with some additional chopped pistachios, dried rose petals and/or a little saffron.

Nutrition