Persian Chickpea Cookies with Pistachio (Nan-e Nokhodchi)

  • Author: Sam | Ahead of Thyme
  • Prep Time: 2 hours 10 mins
  • Cook Time: 20 mins
  • Total Time: 2 hours 30 minutes
  • Yield: 30 small cookies 1x
  • Category: Dessert
  • Cuisine: Persian


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.


  • 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
  • 23 tablespoons chopped or ground pistachios


  1. 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.
  2. Sift chickpea flour into the bowl and beat on low for 1 minute until the dough is no longer sticky.
  3. 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.
  4. Wrap tightly in plastic wrap and set aside for 2 hours. Do not refrigerate.
  5. Preheat oven to 300 F and line baking tray with parchment paper.
  6. 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.
  7. Sprinkle chopped pistachios on top of each cookie.
  8. Place cooking tray in middle rack and bake for 15 to 20 minutes, until the cookies turn a light golden colour.
  9. 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.


  • Store the cookies in an airtight container for up to 4 days or in the freezer for up to 1 month.