Today I have the pleasure to share with you Nan-e Berenji that I baked a couple of weeks ago and have been dying to get this recipe in your hands. Nan-e Berenji, also called Naan Berenji or Noon Berenji, are aromatic Persian cookies made with rice flour. They are often prepared at the time of the Persian New Year, but they are great to nibble on all year round. I hope you will enjoy watching the video on my YouTube channel.
There is nothing complicated about these cookies. You will find numerous recipes and techniques to make–with sugar syrup or powdered sugar, with rosewater or without, with cardamom or without, with butter/ghee or oil. After looking at several recipes for the cookies, I referred to this particular recipe that was high on rosewater and had cardamom, and saffron. As someone who grew up surrounded by those wonderful aromatics knows what they all bring flavor wise.
The dough for the cookies will be soft when just mixed but holds pretty well when chilled and just right for shaping the cookies. Please resist the urge to add more flour to make the dough more compact. Also, use a tsp to make even-sized balls. While you could make them larger, part of the beauty of these cookies is their small delicate shape. I chilled the dough in a rectangle disc (knew this from when I made chickpea flour cookies in the past). That way it’s easier to roll or cut into small squares. I weighed each square (about 10 g) before rolling out but you don’t have to do it. Optional but really cute: these cookies are brushed with brewed saffron and then a sprinkle of poppy seeds. You can leave them plain if you desire or garnish with pistachios, rose petals or anything else you fancy.
Once these yummy cookies are out of the oven, allow them to cool on the tray completely before transferring them to a serving platter. They are most delicious when served with a freshly brewed cup of hot tea or coffee, especially on a cold day. You definitely should try it. And do let me know how it goes!
Ingredients
- 200 g (less than 1 1/2 cup) white rice flour (I used Bob’s Red Mill)
- 50 gm ( less than 1/2 cup) corn starch
- 1/8 tsp salt
- 1/2 tsp ground cardamom
- 125 g clarified butter
- 60 g sifted (1/2 cup) powdered sugar
- 1 egg yolk, at room temperature
- 2 tbsp- 1/4 cup rose water, at room temperature
- 1 tbsp poppy seeds for decoration
- 2 tbsp brewed saffron - optional
- * 1 cup white rice flour is 160 g
- ** 1/2 cup corn starch is 64 g
Instructions
- Sift rice flour, corn starch and salt
- In a large bowl, mix together the ghee and powdered sugar with a hand mixer on medium speed for 1-2 minute until creamy.
- Stir in egg yolk and mix for another 20-30 seconds.
- Add the rice flour, about ½ cup at a time, and the cardamon and mix well. Add the rose water.
- Mix the dough with spatula or keep using the hand mixer until soft and smooth.
- The dough will be soft and smooth.
- Shape into a disc and wrap tightly with plastic wrap and place in the refrigerate for a couple of hours (preferably overnight).
- When ready to bake, preheat the oven to 325F. Line 2 baking sheets with parchment paper.
- Take small handfuls of the dough and shape into small round balls about 1/2 inch in diameter
- Flatten balls a bit into cookie shape. Using a fork, spoon or knife make indentation marks on the top.
- Brush the tops lightly with brewed saffron. Sprinkle poppy seeds
- Bake for 18-20 minutes or until the bottom and edges begins to turn a light golden color.
- Allow the cookies to cool completely on tray before moving.
Bringing this Persian Rice Flour Cookies to Angie’s Linky Party Fiesta Friday.
angiesrecipes
They are so very pretty…I really like the fork prints atop..so simple yet so beautiful.
marcela
I love nan-e-berenji, and I have make them before…..they are elegant, soft, sweet and fragrant….it is a pleasure to eat them!….your look fanmtastic and delicious!…..Have you tried Naan-e Gerdooi cookies? they are also Persian and gluten free since they are made with walnuts, rose petal and eggs…..I love your pictures!!.. ..Abrazotes, Marcela
Balvinder
Not yet but soon I’ll make. Thanks for reminding.
2pots2cook
These really look irresistible! As we have all the ingredients, this is our new “must do”. Thank you so much Balvinder!
Marcelle
These cookies are so petite and pretty with the fork impressions on top. I wish I could taste one now, the addition of rose water sounds fantastic!