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.
Recipe
Persian Chickpea Cookies with Pistachio (Nan-e Nokhodchi)
- Total Time: 2 hours 30 minutes
- Yield: 30 small cookies
- Diet: Vegan
Description
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
- ½ cup vegetable oil
- ¾ cup confectioners' sugar, sifted
- 1 teaspoon finely ground cardamom
- ½ tablespoon rose water
- 1 + ¾ 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 ¾-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.
- Prep Time: 10 minutes (+2 hours chill time)
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Persian
Tips
- Chickpea flour can be found at your local Middle Eastern or Mediterranean food market, specialty food stores, or online.
- Rose water can be found at your local Middle Eastern food market or online.
Lee S says
I want to make these they sound delicious. Can you suggest a substitute for the pistachio pieces? My friend is allergic to all tree nuts!
Noor says
Can I add some choc chips in this recipe
Sam | Ahead of Thyme says
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.
Carmen says
I tried this biscuits in one Irani friend's house last week.... absolutely delicious.... 😊 😊 😊 😊
Sam | Ahead of Thyme says
Awesome! Now you can make some too 🙂
Dilnaz Hiramaneck says
Hi, is it mandatory to use rose water or can I skip it ?
PS : I love the recipe. Never thought of using Chickpea flour for cookies & unfortunately hadn't heard of this cookie before now, even though I am Persian 🙁 But now I know, thanks to you ????
Alisa says
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.
Sam | Ahead of Thyme says
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.
carmen redfern says
It's usually in most health food stores, or Indian grocery shops.
S says
It’s also called besan flour in some places, if that helps any.
Michele says
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!
Sam | Ahead of Thyme says
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!