Persian new year (Norouz) is fast approaching. One of the biggest Norouz traditions is baking delicious sweets. The cardamom, rose water, and nutty aromas that are filling my kitchen right now is basically my idea of heaven. Over the next few weeks I will be in a baking frenzy and will essentially be running what will look like an Iranian bakery, right out of my kitchen. First up on the menu: nan-e nokhodchi aka. Persian chickpea cookies with pistachio.
Don't let the chickpea component put you off. This is made with fine chickpea flour which results in a crumbly, melt-in-your-mouth cookie, coupled with the amazing flavours of rose water, cardamom and pistachio. And did I mention that these cookies are gluten-free, dairy-free, and vegan? Yup, anyone can have a bite!
Traditionally, these cookies are made with mini clover-shaped cookie cutters. But if like me, you cannot get your hands on this specific shape, any miniature cookie cutter will do. Go wild and make little flowers, hearts, stars or ovals. I used the Wilton mini cookie cutter set.
Pair these chickpea cookies with a nice, hot cup of Persian tea and you are all set for the new year.
Persian Chickpea Cookies with Pistachio (Nan-e Nokhodchi)
- Prep Time: 2 hours 10 mins
- Cook Time: 20 mins
- Total Time: 2 hours 30 minutes
- Yield: 30 small cookies 1x
Print Recipe
Pin RecipeDescription
Persian Chickpea Cookies with Pistachio (Nan-e Nokhodchi) is a crumbly, melt-in-your-mouth cookie, made with the fragrant flavours of rose water, cardamom and pistachio.
Ingredients
- 1/2 cup vegetable oil
- 3/4 cup confectioners' sugar, sifted
- 1 teaspoon finely ground cardamom
- 1/2 tablespoon rose water
- 1 and 3/4 cups fine chickpea flour
- 2-3 tablespoons chopped or ground pistachios
Instructions
- Combine the oil, sugar, cardamom and rose water in bowl. Using a hand mixer, mix on medium for 2-3 minutes until light and creamy.
- Sift chickpea flour into the bowl and beat on low for 1 minute until the dough is no longer sticky.
- Dust your work surface with some chickpea flour and knead the dough for 10 minutes until it is more workable. The dough is very crumbly.
- Wrap tightly in plastic wrap and set aside for 2 hours. Do not refrigerate.
- Preheat oven to 300 F and line baking tray with parchment paper.
- Roll out the dough on a dusted work surface until it is 3/4-inch thick. Cut out cookies using a 1-inch clover-shaped cookie cutter and place the cookies on the baking tray, spaced 1 inch apart. Re-roll and repeat until all the dough is used up.
- Sprinkle chopped pistachios on top of each cookie.
- Place cooking tray in middle rack and bake for 15 to 20 minutes, until the cookies turn a light golden colour.
- Remove cookies from oven and let it cool on tray for a few minutes. Then carefully transfer to a wire rack to cool completely. Be careful when you transfer the cookies as they crumble very easily.
Notes
- Store the cookies in an airtight container for up to 4 days or in the freezer for up to 1 month.
- Category: Dessert
- Cuisine: Persian
Tips
Hi
Thanks for this great recipe
One question:
What kind of oil can be used in this recipe?
Any vegetable oil will work such as avocado oil, canola oil, etc.
Can I add some choc chips in this recipe
These cookies don't traditionally have chocolate chips and I really can't picture them with chocolate. You could give it a try and see how it goes for you, but I personally would not add them.
I tried this biscuits in one Irani friend's house last week.... absolutely delicious.... 😊 😊 😊 😊
Awesome! Now you can make some too 🙂
Which flour can I use instead of chickpea flour, there is no way I can find it in my country 🙂 And the recipe is great with all the ingredients.
Hey Alisa, unfortunately chickpea cookies can only be made with chickpea flour. You could try ordering some online? Here is a link to my favourite brand: chickpea flour.
It's usually in most health food stores, or Indian grocery shops.
★★★★★
It’s also called besan flour in some places, if that helps any.
Hello Sam - the cookies look wonderful! They are on my holiday baking list, so I am really looking forward to making and sharing them. How long will the cookies keep in an airtight container? Do they freeze well? Thanks very much!
Thank Michele! The cookies will keep for up to 4 days in an airtight container. They also freeze very well and can be stored in the freezer for up to one month. Enjoy!