Fereni (فرنی) is a simple and delicate Persian dessert, mainly prepared during Ramadan or in cold months.

The most authentic version is made with rice flour, milk, sugar, and rose water, with optional additions of cardamom and saffron.

It has been prepared for centuries and is often served at family occasions, such as births, religious celebrations, or as a gentle remedy for seasonal ailments.

The word “Fereni” likely derives from the ancient Persian term for sweet creams or porridges, and can be considered a relative of the Turkish muhallebi and Indian and Pakistani firni.

Unlike other rice-based desserts cooked with rice grains, like Sholeh Zard and
Shir Berenj, Fereni is made with rice flour (thus gluten-free). The cooking time can take about 20-30 minutes or until all ingredients are well combined, cooked, and thickened.

All these preparations have a common root in ancient Persia, where rice flour, milk, and sugar were used to create a light and fragrant dessert.

Historically, Fereni was often enriched with aromas like rose water, cardamom, or saffron, symbols of refinement in noble Iranian cuisines. It was served both as a dessert at the end of a meal and as a comforting dish for convalescents or children.

It is a dessert that well represents Persian culinary philosophy, which loves the balance between sweetness, delicacy, and floral and spicy fragrances, without excesses.

Today it is still very loved in Iranian households, often made in a simple version, but always with a poetic touch, like a pinch of cinnamon or chopped pistachios on top, testifying to the richness of a millennia-old tradition.