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.
PrintRecipe
Persian Rice Cookies with Poppy Seeds (Nan-e Berenji)
- Total Time: 25 minutes
- Yield: 24 small cookies
- Diet: Vegetarian
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
- In a large bowl, mix together the oil and sugar with a hand mixer on medium speed for 1-2 minutes.
- Add egg yolk and mix for another 20-30 seconds.
- Sift in the rice flour, in three batches. Using a spatula, fold in the flour into mixture after each batch is added.
- Add the rose water.
- Knead the mixture for 5-10 minutes. Shape into a ball and wrap tightly with plastic wrap and place in the refrigerator overnight.
- Preheat oven to 325 F and line baking sheet with parchment paper.
- 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.
- Using the curve of a small teaspoon make overlapping arch-shaped indentation marks on the top. Sprinkle with poppy seeds.
- Bake for 20-25 minutes until the bottom and edges begins to turn a light golden colour.
- Let completely cool before carefully removing from baking tray.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- 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. 🙂