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.
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.
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... 🙂
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.
Recipe
Persian Rice Cookies with Poppy Seeds (Nan-e Berenji)
- Total Time: 4 hours 40 minutes
- Yield: 24 small cookies 1x
- Diet: Gluten Free
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
- ¼ cup rose water
- 2 cups fine rice flour
- 1-2 tablespoons poppy seeds
Instructions
- In a large mixing bowl, mix the vegetable oil and sugar using a hand mixer on medium speed for 1-2 minutes, until smooth and fully combined. The mixture will look thick and slightly paste-like, rather than fluffy.
- Add egg yolk and mix for another 20-30 seconds until incorporated. Add the rose water and mix until fully incorporated into the wet mixture.
- Sift the rice flour into the mixture in three batches, folding gently with a spatula after each addition.
- Knead the dough for 5-10 minutes, or until it becomes smooth and holds together when pressed. The dough may appear crumbly at first but will come together with kneading.
- Shape the dough into a ball, wrap tightly in plastic wrap, and refrigerate overnight (or at least 4 hours).
- Preheat oven to 325°F and line baking sheet with parchment paper.
- Roll the dough into 1-inch balls and gently flatten into discs. Smooth any cracks around the edges and place on the prepared baking sheet.
- Use the rounded back of a teaspoon to create overlapping arch shaped indentations on top. Sprinkle with poppy seeds.
- Bake for 20-25 minutes, until the bottoms and edges turn lightly golden while the tops remain pale.
- Allow cookies to cool completely before carefully removing from the baking sheet.
- Prep Time: 20 minutes
- Chll Time: 4 hours
- Cook Time: 20 minutes
- Category: Cookies
- Method: Bake
- Cuisine: Persian
Leigh Suznovich says
These are so gorgeous looking and sounding! I love the combination. Can't wait to try them :-).
Lia says
Oh I would love to try these! They look so presentable!
Heather | All Roads Lead to the Kitchen says
I'm a sucker for shortbread and I'm a sucker for rosewater, so these are definitely a must-try for me. Can't wait to bite into one!
Rebecca @ Strength and Sunshine says
Those sound wonderful! What a beautiful cookie!
Ref J says
Oh me, oh my! These look and sound amazing. I think the rose water is a great secret ingredient that takes these to the next level!
Luis Ch says
Those look amazing, would love to try them. 🙂