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
Adri says
These are great! How do you avoid cracking on top?
Rachel Haus says
Do these cookies freeze well?
Sam Hu | Ahead of Thyme says
Yes! They freeze really well, store them in a single layer layered in between sheets of parchment paper in an airtight container and freeze for up to 3 months.
Moh says
Did you meant to say 1/4 tsp rose water?
yumcookies says
Will the cookies still be ok if not chilled overnight? I usually don't with my cookes but I usually use wheat flour.
Sam Hu | Ahead of Thyme says
They need to be chilled for at least 2-3 hours, or they will spread when baked. It also makes it easier to work with and less sticky.
Anon says
Hi Sam, you mentioned the recipe is vegan but you've used egg yolk. You need to change the recipe type to vegetarian, and if possible, mention how to make it vegan-friendly.
Sam | Ahead of Thyme says
Thank you Anon, that was a typo. I have updated the information. Unfortunately, I have not tested it with any egg replacements so I cannot comment on how it would turn out.
Anon says
No worries - flax seed or aquafaba could be used but needs to be tried. I did try the Nan-e Nokhodchi and it came out well, thanks!
Sam | Ahead of Thyme says
Those are good ideas but yes need to be tested! Thank you.
Lillian says
Never tasted or tried making these cookies before so I didn't know what they were supposed to taste like but they turned out pretty delicious. Super easy to make, great snack size, and perfect for sharing with a friend. A little dry but either than that it was a great recipe. Thanks for sharing!
Sam | Ahead of Thyme says
Thanks Lillian, so glad you liked the recipe! Yes, these cookies are meant to be dry and crumbly. They are traditionally eaten with a hot cup of tea so they literally melt in your mouth soaking up all the tea.