Nan-e Berenji

Persian rice cookies

Nan-e Berenji

A classic Persian baked good. They hail from the western Kermanshah province in Iran. They are traditionally gluten free, being made with rice four. Nan-e Berenji is associated with Navruz, also known as Persian new year. Unlike most middle eastern sweets they are not too sweet. They pair perfectly with a hot cup of tea.

⏰Prep Time: ⏲️Cooktime: 🍽️Servings: 15 cookies

Ingredients:

• 2 cups rice flour
• 1 tbs cornstarch
• 3/4 cup icing sugar
• 1/2 cup butter (room temperature)
• 1 egg yolk
• 2 tbs rose water
• 1/8 tsp ground cardamom

Directions:

1. Sift the rice flour and cornstarch into a large bowl.
2. In another bowl cream the butter and sugar.
3. Once well incorporated add the egg yolk and continue whisking.
4. Once the egg is fully combined, add the rose water and cardamom and whisk again to combine (the mixture might split due to the addition of water into the butter, keep on whisking it will end up emulsifying).
5. In 2 increments, add the pre sifted dry ingredients and fold into the wet ingredients.
6. Once the dough is nice an smooth and all the flour has been added, roll it into a log, film it in plastic warp and freeze it for 20 minutes or refrigerate for at least 2 hours or preferably overnight.
7. When the dough is rested and chilled, roll it into 1/2 inch balls and shape them into small cookies, rushing oil on your hands can help reduce cracking in the dough.
8. Preheat your oven to 325F (160C).
9. Once all the cookies have been shaped, add some poppy seeds on top.
10. Bake for 20-25 minutes at 325F or until the edges are slightly golden and the bottoms are brown. Let the cookies cool for 10 minutes and enjoy with hot tea.