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
Anita says
Hi,
Can I use egg replacer or I’m out the yolk in the recipe
Sam | Ahead of Thyme says
Hi Anita, I have not tested this recipe with an egg replacer, so I cannot comment on how it would turn out.
M. Suresh says
I made these and they came out beautifully. I followed the recipe and only substituted the poppy seeds with crushed pistachios.
Some tips:
1) knead the dough for the exact time mentioned in the recipe. It helps to bind the dough.
2) leave the dough overnight as said. It brings out the flavour. Initially the dough didn't seem sweet enough. Six hours later, the sugar had infused the dough and the flavour was better.
This cookie has an acquired flavour. It's light, so don't expect it to taste like a regular cookie. That said, the crunch is amazing. My kid accidentally dropped it on the flour and it didn't break! Thank you for this recipe. I'm always on the lookout for great gluten-free recipes, and this one is on top of the list!
Sam | Ahead of Thyme says
Thank you so much for your feedback! Pistachios on top sounds pretty amazing, I may have to try it next time! So glad you enjoyed the cookies 🙂
Sarah says
Hi what's a minimum time that I have to let this dough rest? Over night is way too long for NY life
Patty says
Where do I get Rose water?
Sam | Ahead of Thyme says
You can find rose water at a middle eastern grocery store, or online. Here is a link to purchase the rose water that I use.
Meredith says
Should I use white or brown rice flour? Thanks!
Sam | Ahead of Thyme says
Hi Meredith, you should use white rice flour.
Zara says
I have used brown rice flour and it is fine too
Anne says
Hi there, I would love to feature your lovely cookies on my German cookie blog by showing one picture and link to your blog and this recipe, if that is ok?
Sam | Ahead of Thyme says
Hi Anne, Yes! You may feature my cookies with a credit to my blog and link back to the original post 🙂