Nan-e Berenji (Persian Rice Cookies)

Name: Nan-e Berenji (Persian Rice Cookies)
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 8 tablespoons unsalted butter (room temperature); ⅔ cup powdered sugar; 2 egg yolks; 1 teaspoon rosewater; ½ teaspoon ground cardamom; 2 cups rice flour; 1 tablespoon poppy seeds

Shadi HasanzadeNemati

Mar 16, 2025

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Nan-e Berenji, or Persian Rice Cookies, are a classic treat often enjoyed during Nowruz (Persian New Year). These delicate, gluten-free cookies have a tender, slightly crumbly texture and a subtle floral aroma from rosewater balanced with cardamom.

a side shot of nan e berenji cookies topped with poppy seeds and served on a copper tray with cardamom pods and rose petals

Making cookies for Nowruz has been a long cherished tradition in my family. My mom and I always make homemade nan-e berenji (rice cookies) as well as walnut filled Persian pastry – qottab, Persian raisin cookies, nan panjereh, toot (Persian marzipan recipe) and pistachio baklava, for the Persian New Year and give some to our family, friends and loves ones. Join me in my Nowruz prep and let’s make some cookies!

If you’re looking for a delicious Persian rice dish to complete your celebration, try reshteh polo, a flavorful noodle rice dish enjoyed during this festive time paired perfectly with Persian saffron chicken for a rich and aromatic meal.

Recipe Highlights
What is Nan-e Berenji?
Ingredients and Substitutes
How to Make Nan-e Berenji
Serving Suggestions
Recipe Tips
How to Store Nan-e Berenji
Frequently Asked Questions
More Persian Treats To Try
Nan-e Berenji (Persian Rice Cookies) Recipe

Recipe Highlights

Cultural Influence: Persian cuisine

Flavor Profile: Lightly sweet with delicate floral notes from rosewater, complemented by the warm, aromatic spice of cardamom. The use of rice flour creates a uniquely tender and crumbly texture.

Cooking Techniques: Oven-baking

Skill Level: Beginner-friendly

a top shot of nan e berenji cookies served on a copper tray next to cardamom pods and rose petals

What is Nan-e Berenji?

Nan-e Berenji, also known as Persian Rice Cookies, is a traditional Iranian sweet that originates from the city of Kermanshah. Some people also called them Shirini Berenji.

These delicate, gluten-free cookies are made with rice flour, butter, and powdered sugar. They are subtly flavored with rosewater and cardamom, giving them a light floral aroma and warm spice.

They have a slightly crumbly, melt-in-your-mouth texture and are typically topped with poppy seeds.

Nan-e Berenji is especially popular during Nowruz and other festive occasions, making it a cherished treat in Persian households.

Ingredients and Substitutes

top shot of Nan-e Berenji ingredients: rice flour, powdered sugar, butter, eggs yolks, cardamom, rosewater, and poppy seeds

Unsalted Butter: Adds richness and a tender, melt-in-your-mouth texture.

Powdered Sugar: Cannot be substituted with granulated sugar, coconut sugar or other sweeteners as it would alter the texture.

Egg Yolks: Enhance richness and help bind the dough for a cohesive structure.

Rosewater: Infuses a subtle floral aroma, giving the cookies their signature Persian flavor. Swap it with orange blossom water for a different floral note.

Cardamom: Adds warmth and a hint of spice, complementing the rosewater beautifully. If you don’t like cardamom, leave it out.

Rice Flour: To make these cookies, I use rice flour. It creates a uniquely light, gluten-free texture that is soft yet slightly crumbly.

Poppy Seeds: Provide a subtle crunch and a decorative touch to the cookies. You can also top it with ground pistachios.

How to Make Nan-e Berenji

Step 1: Cream the Butter and Sugar

In a large bowl, beat the unsalted butter and powdered sugar using an electric mixer until the mixture is light and fluffy.

In a large bowl, add powdered sugar to the unsalted butter

Step 2: Incorporate the Egg Yolks

Stir in one egg yolk and beat to combine. Then, add the second yolk and beat again.

Step 3: Add the Flavorings and Flour

Add in the rosewater and cardamom powder. Then, fold the white rice flour and mix the ingredients with a spatula until the dough comes together.

Be careful not to overmix—excessive kneading can cause the cookies to crack during baking.

adding ground cardamom to the buttery cookie dough

adding flour to the large bowl over the butter mixture to knead them

Step 4: Chill the Dough

Wrap the dough in a plastic wrap and refrigerate for 4 to 6 hours.

Once you’re ready to bake, bring the cookie dough to room temperature for 30 to 45 minutes before shaping it to make it easier to work with.

The cookie dough is not sticky at all, and it's very easy to work with.

Step 5: Shape the Cookies

Preheat your oven to 350°F and line a baking sheet with parchment paper.

Scoop out ½ tablespoon of dough, roll it into a smooth ball, and gently flatten it between your palms. Avoid pressing with your fingers or a cup to prevent cracking.

The cookie dough is not sticky at all, and it’s very easy to work with.

gently flatten the dough between your palms

placing the shaped cookies on a baking sheet with parchment paper

Step 6: Decorate and Bake

Use the edge of a spoon to create light indentations on the surface. Sprinkle poppy seeds on top for a decorative touch.

Bake for 18 minutes or until the edges turn slightly golden brown.

creating light indentations on the surface of cookies using the edge of a spoon

Step 7: Cool Completely

Let the cookies cool fully before touching or transferring them. They are delicate when warm and will firm up as they cool.

a close shot of nan e berenji cookies topped with poppy seeds and served on a copper tray with rose petals

Serving Suggestions

These melt-in-your-mouth Persian rice flour cookies are traditionally enjoyed during Nowruz with other cookies including Persian roasted chickpea cookies (nan-e nokhodchi), shirini nargili (coconut cookies) and pofaki gerdooyi (walnut cookies).

Pair these rice flour cookies with a warm cup of Persian tea or cardamom rose hot chocolate.

a side view of nan e berenji cookies served on a copper tray with cardamom pods and rose petals alongside a teacup

Recipe Tips

Work with a Room Temperature Dough: If you refrigerate the dough for 4-6 hours, let it come to room temperature before shaping the cookies. Keep it on the counter for about 30-45 minutes. This makes it easier to handle and prevents the dough from cracking when forming the cookies.

Don’t Overwork the Dough: When mixing the dough, be gentle. Overworking the dough can cause the cookies to crumble or lose their delicate texture. Just mix until the ingredients are combined and the dough holds together.

Press Between Your Palms: To avoid cracking the cookies, shape the dough into a ball and gently press it between your palms. This is much gentler than using your fingers or the bottom of a cup, ensuring a smooth and even texture.

Keep an Eye on Baking Time: These cookies should bake for around 18 minutes, but ovens vary. Keep an eye on the edges; they should turn slightly golden brown when they’re done. The cookies will firm up as they cool.

a side view of nan e berenji cookies served on a copper tray with cardamom pods alongside a teacup

How to Store Nan-e Berenji

Room Temperature: Store nan-e berenji at room temperature for up to 5 days. Place the cookies in an airtight container to keep them fresh and prevent them from becoming dry or stale. Make sure the cookies are completely cooled before storing them to avoid condensation.

Freezing: For longer storage, arrange the cooled cookies in a single layer on a baking sheet and freeze for 1-2 hours. Once frozen, transfer them to an airtight container or a zip-top bag and keep them in the freezer for 2-3 months. When ready to eat, let them thaw at room temperature for a few hours.

Pro Tip: If you’re planning to store these Persian cookies for a long time, consider freezing the dough before baking. Portion out the dough, shape it into balls, and freeze. When you’re ready to bake, place the dough balls on a baking sheet and bake as usual, adding an extra minute or two to the baking time.

Frequently Asked Questions

Can I substitute rice flour for all-purpose flour?

No, rice flour is essential for the unique texture of Nan-e Berenji. Substituting it with all-purpose flour would alter the delicate texture and authenticity of the cookies. Rice flour gives these cookies their slightly crumbly, melt-in-your-mouth feel.

Can I use granulated sugar instead of powdered sugar?

You cannot substitute powdered sugar for granulated sugar because it would change the texture completely, and the amount would be different.

Can I prepare the dough ahead of time?

Yes, you can refrigerate the dough for 4-6 hours or up to 2-3 days. Just let it come to room temperature before shaping the cookies to make the dough easier to work with.

More Persian Treats To Try

Persian Recipes

Persian Coconut Cookies (Shirini Nargili)

Persian Recipes

Cake Yazdi – Persian Cardamom Muffins

Persian Recipes

Pofaki Gerdooyi (Persian Walnut Cookies)

Dessert

Persian Saffron Cake (Cake Sharbati)

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a close shot of nan e berenji cookies topped with poppy seeds and served on a copper tray next to cardamom pods and rose petals.

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Nan-e Berenji (Persian Rice Cookies)

By Shadi HasanzadeNemati

These Shirini Berenji cookies are a gluten-free Persian delight, flavored with fragrant rosewater and cardamom. Their light, crumbly texture and poppy seed topping make them a unique addition to any dessert spread.

Prep: 10

Cook: 18

Total: 28

Servings: cookies

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Ingredients

US Customary – Metric

Instructions

Using an electric mixer, beat the butter and powdered sugar until the mixture is light and fluffy.
Add one egg yolk and mix to combine. Then, add the second yolk and beat again.
Add in the rosewater, cardamom, and rice flour. Mix with a spatula until the dough comes together. Be careful not to overmix.
Wrap the dough in a plastic wrap and refrigerate it for 4 to 6 hours.
Preheat your oven to 350°F and line a baking sheet with parchment paper. Bring the dough out of the fridge and let it sit at room temperature for 30 minutes so it's easy to form.
Scoop out ½ tablespoon of dough, roll it into a smooth ball, and gently flatten it between your palms. Avoid pressing with your fingers or a cup to prevent cracking.
Use the edge of a spoon to create light indentations on the surface. Sprinkle poppy seeds on top for a decorative touch.
Bake for 18 minutes or until the edges turn slightly golden brown.
Let the cookies cool completely before touching or transferring them.

Video

Notes

If the dough is hard to the touch after refrigeration. let it come to room temperature before shaping the cookies. Keep it on the counter for about 30-45 minutes. This makes it easier to handle and prevents the dough from cracking when forming the cookies.
When mixing the dough, be gentle. Overworking the dough can cause the cookies to crumble or lose their delicate texture. Just mix until the ingredients are combined and the dough holds together.
These cookies should bake for around 18 minutes, but ovens vary. Keep an eye on the edges; they should turn slightly golden brown when they’re done. The cookies will firm up as they cool.