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Nan-e Berenji

Name: Nan-e Berenji
Prep time: PT30 minutes
Cook time: PT12-15 minutes
Total time: PT42-45 minutes
Yield: 30
Cuisine: Iran
Ingredients: 100 g Unsalted butter (Softened to room temperature); 100 g Powdered sugar (confectioners' sugar); 200 g Rice flour (Finely ground); 2 tbsp Rose water (Adjust to your preference for rose flavor); 1 undefined Egg yolk (For binding and richness); 2 tbsp Poppy seeds (For decoration)

Persian Rice Cookies

Delicate, melt-in-your-mouth Persian rice cookies infused with the fragrant aroma of rose water. Perfect for enjoying with tea.

準備時間30 minutes

調理時間12-15 minutes

合計時間42-45 minutes

分量30

難易度Easy

2件の編集· Feb 8

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🧂 材料

100 g Unsalted butter(Softened to room temperature)
100 g Powdered sugar (confectioners' sugar)
200 g Rice flour(Finely ground)
2 tbsp Rose water(Adjust to your preference for rose flavor)
1 Egg yolk(For binding and richness)
2 tbsp Poppy seeds(For decoration)

👨‍🍳 作り方

1
In a medium bowl, cream together the softened butter and powdered sugar using an electric mixer or a whisk until the mixture is light, pale, and fluffy. This should take about 5-7 minutes. Scrape down the sides of the bowl as needed.
⏱️ 5-7 minutes
2
Add the rice flour, rose water, and egg yolk to the creamed butter-sugar mixture. Mix on low speed or by hand until just combined and a soft dough forms. Be careful not to overmix, as this can make the cookies tough.
⏱️ 3-5 minutes
3
Cover the dough and refrigerate for at least 30 minutes to firm up, making it easier to handle. Meanwhile, preheat your oven to 160°C (320°F). Line baking sheets with parchment paper.
⏱️ 30 minutes (chilling)
4
Roll the chilled dough into small balls, about 1.5-2 cm (0.6-0.8 inches) in diameter. Alternatively, use small cookie cutters or press the dough into decorative molds. Place the shaped cookies onto the prepared baking sheets, leaving a little space between them.
⏱️ 10-15 minutes
5
Gently press a few poppy seeds onto the top of each cookie for decoration. You can also use a small stamp or the back of a fork to create a pattern.
⏱️ 2-3 minutes
6
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the cookies are just set. They should not brown significantly. They will be very delicate when warm.
⏱️ 12-15 minutes
7
Let the cookies cool on the baking sheets for 5-10 minutes before carefully transferring them to a wire rack to cool completely. They will firm up as they cool.
⏱️ 10-15 minutes (cooling)

調理履歴を記録する

💡 プロのコツ

✓These cookies are intentionally delicate and designed to melt in your mouth.
✓Serve with traditional Persian tea for an authentic experience.
✓Avoid overbaking to maintain their tender texture. They should be pale with just a hint of golden color on the edges.
✓Ensure your butter is softened but not melted for the best creaming results.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add 1/2 teaspoon of ground cardamom along with the rice flour for a warm spice note.
Experiment with different small cookie cutters or create simple patterns with a fork.
A tiny pinch of saffron bloomed in a teaspoon of warm milk can be added for color and flavor.