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    Home » Recipes » Persian

    Sarsheer

    Published: May 3, 2022 Modified: May 3, 2022 by Candice

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    Clotted cream on a plate.
    Close up of clotted cream.
    Clotted cream on a plate with title text.

    Sarsheer is a Persian version of thick, fresh cream that's often compared to kaymak, clotted cream, crème fraîche, or mascarpone. It has a creamy, silky consistency and is wonderful on fresh bread like barbari or sangak.

    If you've yet to enjoy a large dollop of sarsheer on fresh bread with a drizzle of honey, you're missing out big time! Follow my recipe to whip up a fresh batch of sarsheer for your next Persian breakfast.

    Close up of clotted cream.
    TABLE OF CONTENTS hide
    1 Why this Recipe Works
    2 What you need for this recipe
    3 How to Make this Recipe
    4 FAQs
    5 Related Recipes
    6 Sarsheer

    Why this Recipe Works

    The key ingredient in this recipe is time. When you heat heavy cream for a long period of time (3 ½ hours) a thicker substance separates and rises to the top, forming a creamy layer than can be removed and eaten.

    So what's happening in this process? The heating is doing the job of removing the moisture from the cream. This happens because the fat particles in the cream have a lower density than the water content, so they rise to the top while the watery liquid stays at the bottom.

    We are using cream that is not highly or ultra-pasteurized. Highly pasteurized products will not separate properly.

    Many types of cream like clotted cream, mascarpone, kaymak, and creme fraiche are made using a similar method to this sarsheer recipe, so let's look at the differences:

    • Clotted Cream - This is a classic British thick cream made by heating unpasteurized full-fat milk or heavy cream. No other ingredients are added.
    • Kaymak - This is made with fresh, unpasteurized milk. Its silky smooth and usually has a distinct rolled form.
    • Creme Fraiche - Tart in flavor, this is a cream made from cows milk or heavy cream that has been cultured with bacteria. You can do this by adding cultured buttermilk.
    • Mascarpone - This is a curd cheese, unlike the other creams listed here. It's made by adding an acid like lemon juice to heated cream to help it thicken.

    What you need for this recipe

    All you need to make this is 1 liter or quart of heavy cream. You have to make sure not to use a cream that's highly pasteurized. Regular pasteurized cream will work well. This recipe work with all types of unpasteurized dairy, too, including buffalo, goat, and sheep's milk.

    Note: It's important to use a shallow pot that's non-reactive, i.e. stainless steel or enameled cast iron. Aluminum, cast iron, and copper are all reactive and will not work in this recipe.

    This post contains affiliate links where I might receive a commission if you make a purchase, at no additional cost to you. Thanks for your support!

    How to Make this Recipe

    Start by warming the heavy cream over medium heat and whisking it by hand in a back and forth motion for about 5 minutes. Don't let it come to a boil!

    Next, put the cream in your stainless steel pan or another non-reactive pan on the lowest heat possible for 3 ½ hours, covered.

    Cooked cream in a fry pan.

    Once the 3 ½ hours have passed, turn off the burner and cool the mixture to room temperature, then place the pot, still covered, in the refrigerator overnight.

    When you take the pot out the next day, remove the bottom liquid by cutting an opening in the edge of the top layer and pouring the bottom liquid into a container.

    Pouring buttermilk out of a fry pan.

    Note: You can use the bottom liquid in recipes that call for buttermilk, and even in your coffee or tea. It has a caramelized flavor that is fantastic.

    The top is the thick sarsheer. You can cut it into 3-4 rectangles with a spatula and roll them up to serve and store them. This is perfect for spreading on some Noon Barbari with honey or even on some scones.

    Rolling sarsheer in a fry pan.

    FAQs

    What type of heavy cream is good for Sarsheer?

    You can use all types of heavy cream that are organic or raw. The key is to avoid any heavy cream that's ultra-pasteurized, or your sarsheer will not process properly. Try to use the best quality cream you can find.

    How long does Sarsheer last?

    Sarsheer will keep for up to 2 weeks.

    What can I do with leftover liquid from Sarsheer?

    I love to use every part of the heavy cream, and you can use the leftover liquid just like you would buttermilk. Think scones, pancakes, baked goods, all sorts! It has a caramelized flavor that is delicious in coffee or tea, too.

    Can I freeze Sarsheer?

    You can indeed freeze sarsheer without the texture changing after thawing. This is a great way to store it for using at a later time.

    Clotted cream on a plate.

    Related Recipes

    Complement this sarsheer with more fantastic Persian recipes you can enjoy at breakfast time:

    • Noon Barbari
    • How to Brew Persian Tea
    • Iranian Adasi - Lentil Soup
    • Cardamom Quince Jam

    ★ Did you make this recipe? Please give it a star rating below!★

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    Clotted cream on a plate.
    Print Recipe
    5 from 1 vote

    Sarsheer

    A thick, smooth cream perfect for spreading on bread with honey and jam.
    Prep Time0 mins
    Cook Time3 hrs 35 mins
    Resting Time8 hrs
    Total Time11 hrs 35 mins
    Course: Breakfast, Condiment
    Cuisine: Persian
    Diet: Gluten Free, Kosher, Vegetarian
    Servings: 20
    Calories: 170kcal
    Author: Candice

    Equipment

    • 1 Stainless Steel Fry Pan
    • 1 Whisk

    Ingredients

    • 1 liter heavy cream Works with pasteurized, not ultra-pasteurized*

    Instructions

    • Warm cream over medium heat and whisk by hand in back and forth motion for about 5 minutes. Do not let it come to a boil.
    • Put on lowest heat for 3 ½ hours, covered.
    • Cool to room temperature, then put it in the refrigerator overnight, covered.
    • Release or strain the bottom liquid.
    • Keep your sarsheer in the fridge in a sealed container for up to 2 weeks.

    Video

    Notes

    Use a shallow pot that's non-reactive, i.e. stainless steel or enameled cast iron. Aluminum, cast iron, and copper are all reactive and will not work in this recipe.
    * We are using cream that is not highly or ultra-pasteurized. Highly pasteurized products will not separate properly. This recipe can be made with mostly whole milk and just some cream, but only if they are not pasteurized.

    Nutrition

    Calories: 170kcal | Carbohydrates: 1g | Protein: 1g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 57mg | Sodium: 14mg | Potassium: 48mg | Sugar: 1g | Vitamin A: 735IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
    Did you try this recipe?Mention @ProportionalPlate or tag #ProportionalPlate on Instagram! I'd love to see what you're making!
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    Candice Walker

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    Candice Walker

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My heritage influences most of my recipes, and my travels inspire it. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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