When you want a simple, comforting dessert, then this Smooth Persian Custard is here to enter the stage. A simple bit of milk and sugar is thickened with cornstarch, flavored with intriguing flavors, and topped with ground pistachios for a pudding that goes beyond the instant boxed stuff. 

There are many origins of this dish and when you point to a map of the world, the custard changes oh so slightly. This recipe is similar to a custard called firnee which is made in the Afghan region. Move a little eastward and firnee’s cousin, phirni, comes onto the scene. Thickened with rice flour phirni is made in many parts of northern India. The traditions of these sorts of custards date back to the Persian Empire as well as the occupation of Mughals on the Indian continent. Traditionally this recipe for custard is served at big celebrations like weddings. Flavors of rosewater and pistachio elevate this custard in such a wonderful way yet the powerful flavorings are more subtle and refined than you’d expect.

Making this recipe starts with bringing the milk to a simmer on the stovetop. Once simmering, gradually add the hot milk, a few ladles at a time, to the cornstarch mixture. When you’ve created a slurry, pour the cornstarch mixture into the pot alongside some sugar. 

Whisk continuously until the mixture starts to thicken. Here is when you add the flavorings. A bit of cardamom adds this unique warm earthy tone to the milk, while a bit of rosewater adds the subtlest bit of floralness without it tasting like you’re eating perfume. If you don’t have rosewater on hand, you can substitute it with vanilla extract.

The custard will look loose, but it’ll form up in the refrigerator. Divide the pudding among serving bowls or glasses, cover the tops with plastic wrap, and refrigerate for three to four hours minimum. You can even make this custard the night before you want to serve it. 

Garnished with a bit of ground pistachios, this Smooth Persian Custard is ready to serve! The simplicity of the custard is contrasted by the complex notes of the cardamom, rosewater, and pistachio.

With a firm and smooth texture, the custard tastes dreamy. The cardamom and rosewater are subtle and add curiosity to the creamy and milky custard. Ground pistachios add just the right amount of nuttiness and textural contrast to the smoothness of the dessert. If you want an even greater textural contrast, you can top it with whole or roughly chopped pistachios. 

However and whenever you serve this up, it’s a dish that’s meant to comfort you at any time of the year.