Nan-e Berenji (Persian Rice Cookies)

🧂 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 Egg yolk(For binding and richness)
• 2 tbsp Poppy seeds(For decoration)

👨‍🍳 Instructions

1. 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. 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. 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. 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. 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. 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. 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)

💡 Pro Tips

• ✓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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving