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


  • Author: Sam | Ahead of Thyme
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 24 small cookies 1x
  • 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.


Scale

Ingredients

  • 1/2 cup vegetable oil
  • 3/4 cup confectioners sugar
  • 1 egg yolk
  • 2 cups fine rice flour
  • 1/4 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.

  • 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