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    Home » Cookies » Persian Rice Cookies with Poppy Seeds (Nan-e Berenji)

    Persian Rice Cookies with Poppy Seeds (Nan-e Berenji)

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    Nan-e Berenji, or Persian rice cookies with poppy seeds, are one of the most traditional cookies in the Persian culture. I always looked forward to eating these cookies, along with some of my other favourite baked goodies, every Persian New Year (Norouz). So with Persian New Year approaching next week, I think it's about time I whip up a batch of these in my own home.

    Persian Rice Cookies with Poppy Seeds (Nan-e Berenji) are irresistible, melt-in-your-mouth cookies made of rice flour, fragrant rose water and poppy seeds. | aheadofthyme.com

    But these cookies do not just surface once a year, these cookies are present at every big Persian event... every Norouz party, every engagement party, every wedding (of course, even at my own), and even every funeral. No event is complete without a tray of these classic sweets.

    Persian Rice Cookies with Poppy Seeds (Nan-e Berenji) are irresistible, melt-in-your-mouth cookies made of rice flour, fragrant rose water and poppy seeds. | aheadofthyme.com

    And I am not complaining because these cookies are irresistible and soo easy to make. They are basically "shortbread" cookies made of rice flour, no butter and a kick of rose water. Which basically means these treats are gluten-free and dairy-free. So you don't have to feel guilty about having these. Plus, these are miniature, one-bite cookies, so go ahead and have a few... 🙂

    Persian Rice Cookies with Poppy Seeds (Nan-e Berenji) are irresistible, melt-in-your-mouth cookies made of rice flour, fragrant rose water and poppy seeds. | aheadofthyme.com

    It is kind of impossible to just have one. Somehow, when rice flour, fragrant rose water and crunchy poppy seeds comes together, the result is amazing crumbly, melt-in-your-mouth cookies. Yup, I told you. Irresistible.

    Persian Rice Cookies with Poppy Seeds (Nan-e Berenji) are irresistible, melt-in-your-mouth cookies made of rice flour, fragrant rose water and poppy seeds. | aheadofthyme.com

    Persian Rice Cookies with Poppy Seeds (Nan-e Berenji) are irresistible, melt-in-your-mouth cookies made of rice flour, fragrant rose water and poppy seeds. | aheadofthyme.com

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    Persian Rice Cookies with Poppy Seeds (Nan-e Berenji)


    ★★★★★

    4.7 from 6 reviews

    • Author: Sam | Ahead of Thyme
    • Total Time: 25 minutes
    • Yield: 24 small cookies
    • Diet: Vegetarian
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    Description

    Persian Rice Cookies with Poppy Seeds (Nan-e Berenji) are irresistible, melt-in-your-mouth cookies made of rice flour, fragrant rose water and crunchy poppy seeds.


    Ingredients

    • ½ cup vegetable oil
    • ¾ cup confectioners sugar
    • 1 egg yolk
    • 2 cups fine rice flour
    • ¼ cup rose water
    • 1-2 tablespoons poppy seeds

    Instructions

    1. In a large bowl, mix together the oil and sugar with a hand mixer on medium speed for 1-2 minutes.
    2. Add egg yolk and mix for another 20-30 seconds.
    3. Sift in the rice flour, in three batches. Using a spatula, fold in the flour into mixture after each batch is added.
    4. Add the rose water.
    5. Knead the mixture for 5-10 minutes. Shape into a ball and wrap tightly with plastic wrap and place in the refrigerator overnight.
    6. Preheat oven to 325 F and line baking sheet with parchment paper.
    7. Roll dough into small 1-inch balls and flatten the cookie into a small disc. Repair any cracks on the edges and place on baking sheet.
    8. Using the curve of a small teaspoon make overlapping arch-shaped indentation marks on the top. Sprinkle with poppy seeds.
    9. Bake for 20-25 minutes until the bottom and edges begins to turn a light golden colour.
    10. Let completely cool before carefully removing from baking tray.
    • Prep Time: 10 minutes
    • Cook Time: 15 minutes
    • Category: Dessert
    • Method: Bake
    • Cuisine: Persian

    Keywords: Persian rice cookies with poppy seeds, nan-e berenji, persian cookies, gluten-free cookies, dairy-free cookies, rice flour cookies

    Did you make this recipe?

    I'd love to see! Tag me @aheadofthyme on Instagram.

    Persian Rice Cookies with Poppy Seeds (Nan-e Berenji) are irresistible, melt-in-your-mouth cookies made of rice flour, fragrant rose water and poppy seeds. | aheadofthyme.com
    Persian Rice Cookies with Poppy Seeds (Nan-e Berenji)
    19K Shares
    Pin19K
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    Share56
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    « Persian Chickpea Cookies with Pistachio (Nan-e Nokhodchi)
    Garlic and Herb Roasted Carrots »

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    Reader Interactions

    Comments

    1. Rachel Haus says

      April 28, 2021 at 11:48 am

      Do these cookies freeze well?

      Reply
      • Sam Hu | Ahead of Thyme says

        July 03, 2021 at 12:24 pm

        Yes! They freeze really well, store them in a single layer layered in between sheets of parchment paper in an airtight container and freeze for up to 3 months.

        Reply
    2. Moh says

      February 12, 2021 at 10:39 pm

      Did you meant to say 1/4 tsp rose water?

      Reply
      • Sam Hu | Ahead of Thyme says

        February 27, 2021 at 11:14 am

        No, you need 1/4 cup, as written in the recipe.

        Reply
    3. yumcookies says

      December 19, 2020 at 9:57 am

      Will the cookies still be ok if not chilled overnight? I usually don't with my cookes but I usually use wheat flour.

      Reply
      • Sam Hu | Ahead of Thyme says

        December 20, 2020 at 8:56 am

        They need to be chilled for at least 2-3 hours, or they will spread when baked. It also makes it easier to work with and less sticky.

        Reply
    4. Anon says

      July 11, 2020 at 11:44 am

      Hi Sam, you mentioned the recipe is vegan but you've used egg yolk. You need to change the recipe type to vegetarian, and if possible, mention how to make it vegan-friendly.

      Reply
      • Sam | Ahead of Thyme says

        July 13, 2020 at 9:19 am

        Thank you Anon, that was a typo. I have updated the information. Unfortunately, I have not tested it with any egg replacements so I cannot comment on how it would turn out.

        Reply
        • Anon says

          July 18, 2020 at 11:55 am

          No worries - flax seed or aquafaba could be used but needs to be tried. I did try the Nan-e Nokhodchi and it came out well, thanks!

          Reply
          • Sam | Ahead of Thyme says

            July 18, 2020 at 2:58 pm

            Those are good ideas but yes need to be tested! Thank you.

            Reply
    5. Lillian says

      July 10, 2020 at 10:01 am

      Never tasted or tried making these cookies before so I didn't know what they were supposed to taste like but they turned out pretty delicious. Super easy to make, great snack size, and perfect for sharing with a friend. A little dry but either than that it was a great recipe. Thanks for sharing!

      ★★★★

      Reply
      • Sam | Ahead of Thyme says

        July 13, 2020 at 9:28 am

        Thanks Lillian, so glad you liked the recipe! Yes, these cookies are meant to be dry and crumbly. They are traditionally eaten with a hot cup of tea so they literally melt in your mouth soaking up all the tea.

        Reply
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