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
bridgegurl says
If I want to omit eggs from this recipe what could I substitute it with
thank you
n
Sam | Ahead of Thyme says
Unfortunately, I have never made this recipe without eggs so I would have to do some experimentation to see what would work.
Melissa says
My dough turned out really dry and crumbly. I can't work with it to form a ball. Should I try adding some water or more rosewater?
Sam | Ahead of Thyme says
The dough is a crumblier dough. However, kneading helps it shape into a ball. Once you have done that, you should refrigerate the dough overnight and it should be easier to work with. If not, try bringing the dough back to room temperature and adding some oil (very little at a time) and knead it into the dough.
Again, note that this is a drier/crumblier cookie. You should be able to make cookies by shaping the dough into little balls and pressing down on them gently to form discs (and fix any cracks on the edges). If you press too hard, they will crumble.
Cait Weingartner says
These cookies look so pretty and delicate looking. I love trying new recipes from different cultures, so I'm looking forward to making a batch very soon!
Hailey says
These look delightful! I will definitely be making these 🙂
Platter Talk says
These cookies are very attractive and apart from the norm! Looking forward to giving them a try.
Michelle @ Vitamin Sunshine says
These are so beautiful! They remind me of starfish 🙂