Happy Sunday lovelies! I’m back with another post, I know you’ve missed me 😉
In this post I will be covering my relationship with “Fereni”. Yes you read that right, my relationship.
Fereni or Firini (whichever way you like to spell it) is a Persian rice pudding. Traditionally made with milk and rice flour with sugar and rosewater on the stove top and served either warm or chilled. Basically there’s nothing to it and it’s very much a comfort dessert normally eaten during the winter months and also very popular during the fasting month of Ramadan.
Personally I’ve never really been a fan of Fereni and found it quite a blah type of dessert. However only recently and thanks to my granny I discovered that this humble dessert had a makeover and has become quite jazzed up. Apparently in Iran they now substitute the milk with different types of fruit juices and this transforms the once boring dessert into something quite delicious and exotic! Hence I tried a variety of flavours and although it was definitely a step up from the original it still had something missing and needed a bit of work.
Given my affinity for experimenting with recipes and coming up with my own take on Persian cooking; I decided to use this Fereni recipe as a filling substitute….and so the “Fereni Tart” was born. Just so you are aware this is my claim to fame!!
During our time at the farmer’s market in Hobart we experimented with about a dozen different flavours for the tarts, so much so that these tarts ended up being our signature dessert. We played around with flavour combinations and garnished the fruit with Persian spices like Golpar and Sumac. It was very much a hit and we always sold out… ironically in the end the Fereni ended up being the face of our brand. Something that I wouldn’t ever have picked!
So our relationship is a very happy one indeed, I love Fereni and we now live happily ever after! The end Xx