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    Home » Persian Recipes

    Nan Panjereh - Persian Rosettes

    Published: Mar 19, 2019 · Modified: May 2, 2020 by Shadi HasanzadeNemati · This post may contain affiliate links .

    1162 shares
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    Jump to Recipe

    Nan Panjereh, also known as Persian rosettes is a traditional Persian cookie that is crisp and light. Once you learn the technique, it is easy and fun to make! 

    powdered sugar being dusted on Persian rosettes.

    Every year we celebrate Nowruz (Persian New Year) around March 20th. Our Nowruz menu includes many dishes including sweets and cookies. Persian cookies are lightly aromatic and just sweet enough to make you happy. Some popular Persian sweets are pofaki gerdooyi (walnut cookies), raisin cookies, shirini nargili (coconut cookies), and cardamom cookies. Today I'm going to introduce another delicious Persian delicacy called Persian rosettes . 

    Table Of Contents:
    • What Are Rosettes?
    • The Origin of Rosettes
    • What Does Nan Panjereh Mean?
    • Ingredients and substitutions
    • How To Make Nan Panjereh
    • The Secret To The Perfect Rosette
    • Storage
    • Frequently asked questions
    • Rosettes for Nowruz
    • More Cookie Recipes
    • Step-by-Step Recipe

    What Are Rosettes?

    Rosettes, or as they're called in Farsi, Nan Panjereh are crispy and light cookies that are deep fried in cooking oil and topped with powdered sugar.

    The Origin of Rosettes

    Rosettes are from all over the world. I've had people from Norway, Sweden, South Africa, Sri Lanka, Malaysia and Indonesia messaging me and telling me that their grandma used to make these cookies when they were kids! I assume that rosettes are a staple for Christmas and new year in many countries and cultures.  

    My grandma used to make Nan Panjereh - Persian Rosette Cookies around this time of the year and almost everyday during Nowruz. Since my grandma passed away, my maman has been making these beauties every year.

    What Does Nan Panjereh Mean?

    "Nan" means bread or cookie and "Panjereh" means "window" and I think this cookie is named Nan Panjereh because the shape of the cookie looks like old Iranian windows. Since rosettes are made with special rosette iron, you can make these crispy cookies in different shapes. 

    nan panjereh broken in half.

    Ingredients and substitutions

    • Wheat starch: Traditionally, these cookies are made with wheat starch, however, cornstarch would work as well.
    • Rose water: Just a little bit of rosewater adds a nice aroma to the cookies. If you're not a fan of rosewater, use regular water instead.
    • Eggs: It's best to use eggs that are at room temperature.
    • All purpose flour: You need about ⅓ cup all purpose flour to bring the batter together.

    How To Make Nan Panjereh

    1. First of all, you need rosette irons which you can find online (affiliate link). Start by mixing the starch in some rosewater or water to form a paste.
    2. Next, add the eggs and flour and mix well until you have a smooth batter. Let the batter sit for 30 minutes and then heat some oil in a sauce pan or a deep frying pan over medium high heat. The oil should be hot enough that bubbles appear around a toothpick touching the bottom of the pan. 
    3. Heat the rosette iron in the oil for 15 seconds, lift the iron and shake off the excess oil and immediately dip it into the batter, making sure to only dip it enough so the edge of the iron is even with the surface. Then dip the iron in the hot oil and let the rosette puff and separates from the iron. Fry each side of the rosette for 20-30 seconds until golden.
    4. Take the fried rosette out of the oil and place it on a paper towel to absorb extra oil. Once they're cool completely, dust them with powdered sugar. 

    The Secret To The Perfect Rosette

    The most important tip for making Nan Panjereh - Persian Rosettes is to let the rosette iron get hot in oil before dipping it in the batter. When you dip the iron rosette in the batter, the top edge of the iron is even with the surface of the batter (you can see it in the video). The first couple of Persian Rosettes may not turn out perfect but don't worry, because they'll keep getting better.

    Storage

    You can store these Persian rosettes in an airtight container at room temperature for up to 2 days. I don't recommend freezing them since the texture would not be the same after thawing.

    Persian rosettes topped with powdered sugar.

    Frequently asked questions

    Why do my rosettes get soggy? 

    There could be a couple of reasons for soggy rosettes. The batter could be thick which in that case, you can dilute it with some water (add one teaspoon at a time). If the rosette cookies are soggy, simply place them on a baking sheet and place them in a 350F oven for 5-10 minutes until they're crisp again. 

    How long do rosettes keep? 

    Cover rosettes lightly in a container and they'll keep for two days. To serve, you can reheat them in the oven if you like. 

    Why are my rosettes sticking to the iron?

    Make sure the iron is hot enough and that you've shaken off the excess oil before submerging the iron into the batter. Also, pay attention not to have batter on top of the iron. 

    Can I freeze rosette cookies? 

    Since these cookies are crisp and deep fried, they're best when served immediately. Freezing them may result in soggy cookies. 

    an panjereh - Persian rosettes is a traditional Persian cookie that is crisp and light. It's made of basic ingredients and once you find the technique, it is easy and fun to make!

    Rosettes for Nowruz

    I am so in love with the last days of winter, when nature starts to wake up slowly and trees start having beautiful blossoms. Green leaves can be seen everywhere and the weather starts getting warmer. That means spring is coming and for us Iranians, that means Nowruz will be here very soon! 

    As many of you know, we celebrate the first day of spring as the start of a new year. We are getting ready for the new year by doing the spring cleaning, growing "sabzeh" or sprouts, baking Nowruz cookies and many other interesting things!

    More Cookie Recipes

    • Persian walnut cookies also called pofaki gerdooyi are perfect for Nowruz Persian New Year.
      Pofaki Gerdooyi (Persian Walnut Cookies)
    • Persian Coconut Cookies (Shirini Nargili)
    • Qottab Persian walnut filled pastry.
      Walnut Filled Persian Pastry - Qottab
    • Persian Raisin Cookies (Shirini Keshmeshi)

    Did you make this recipe? I'd love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!

    Step-by-Step Recipe

    Nan Panjereh - Persian Rosettes

    Shadi HasanzadeNemati
    Nan Panjereh - Persian Rosettes is a traditional Persian cookie that is crisp and light. Once you find the technique, it is easy and fun to make!
    4.94 from 16 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Total Time 50 minutes mins
    Course Dessert
    Cuisine Persian
    Servings 30 cookies
    Calories 17 kcal

    Ingredients
      

    • ⅓ cup wheat starch
    • 4 tablespoon rose water
    • 3 eggs
    • ⅓ cup all purpose flour
    • vegetable oil for frying

    Instructions
     

    • Mix the wheat starch and rose water in a bowl until forms a paste.
    • Add the eggs and beat using a whisk until fully combined.
    • Add the all purpose flour and mix until smooth. Let the batter sit at room temperature for 30 minutes.
    • Fill ⅓ of a saucepan with vegetable oil. Heat the oil until bubbles form around a toothpick touching the bottom of the pan.
    • Heat rosette iron by letting it stay in hot oil for 10-15 seconds.
    • Lift the iron, shake off the excess oil and immediately dip it into batter just that the edge of the iron is even with the surface of the batter. Then dip the iron into hot oil. Let the rosettes puff and then take the iron out of oil.
    • Fry each side of cookies for 30 seconds until golden. Take the cookie out and place it on a paper towel.
    • Repeat with the remaining batter until all the batter is used.
    • Dust some powdered sugar on top of cookies before serving.

    Notes

    • Check out this video to see how to make Persian rosettes. 
    • Stir the batter every 5-6 minutes in order to make sure it's smooth. 
    • There could be a couple of reasons for soggy rosettes. The batter could be thick which in that case, you can dilute it with some water (add one teaspoon at a time). If the rosette cookies are soggy, simply place them on a baking sheet and place them in a 350F oven for 5-10 minutes until they're crisp again. 
    • Storage: Keep the rosettes in a container in a cool and dry place and they'll keep for 2 days.
    • To avoid the batter sticking to the iron, make sure the iron is hot enough and that you've shaken off the excess oil before submerging the iron into the batter. Also, pay attention not to have batter on top of the iron. 

    Nutrition

    Serving: 4gCalories: 17kcalCarbohydrates: 2gProtein: 1gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.002gCholesterol: 16mgSodium: 6mgPotassium: 8mgFiber: 0.1gSugar: 0.02gVitamin A: 24IUCalcium: 3mgIron: 0.1mg
    Did you make this recipe? Let us know how it was by leaving a comment and a 5-star review!

    More Persian Recipes

    • How to make tahdig Persian crispy rice.
      Tahdig Recipe (Persian Crispy Rice)
    • Saffron syrup is easy and ready in 20 minutes. The bright flavor of saffron would elevate any dessert or drink. Follow along to learn more about this simple recipe!
      Saffron Syrup
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      Faloodeh (Persian Rose and Lime Granita)
    • Kabob torsh on the skewers.
      Kabob Torsh - Persian Pomegranate Walnut Kabobs
    1162 shares
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    Reader Interactions

    Comments

    1. Liz

      March 15, 2019 at 4:04 am

      5 stars
      My mom used to make rosettes every Christmas! Your recipe is perfect and I love the addition of rose water!!

      Reply
    2. Roshanak

      November 09, 2018 at 11:44 am

      Can you explain what's Wheat paste and AP flour?

      Reply
      • Shadi HasanzadeNemati

        November 09, 2018 at 5:05 pm

        Wheat Starch is a starch you can find in Asian supermarkets or online. It's not a paste, it's not flour, it's like corn starch, but made from wheat.
        AP flour is All Purpose flour, like, normal flour that we use daily 🙂

        Reply
    3. Becca @ Crumbs and Chaos

      March 17, 2017 at 10:22 am

      Your pictures are gorgeous!! These look amazing 🙂

      Reply
      • unicornsinthekitchen@gmail.com

        April 03, 2017 at 6:53 am

        Thank you Becca! <3

        Reply
    4. Megan @ MegUnprocessed

      March 15, 2017 at 4:31 pm

      That looks wonderful.

      Reply
      • unicornsinthekitchen@gmail.com

        April 03, 2017 at 6:54 am

        Thank you Megan <3

        Reply
    5. Laura

      March 15, 2017 at 12:26 pm

      My family loves rosettes! What a beautiful dessert for Nowruz!

      Reply
      • unicornsinthekitchen@gmail.com

        April 03, 2017 at 6:55 am

        Mine does too! it never gets old <3

        Reply
    6. Lane & Holly @ With Two Spoons

      March 15, 2017 at 7:51 am

      So beautiful! And I'll take any excuse to celebrate spring!

      Reply
      • unicornsinthekitchen@gmail.com

        April 03, 2017 at 6:56 am

        Thank you! <3 Yes! Spring is my favorite too 🙂

        Reply
    7. Jennifer @ Show Me the Yummy

      March 15, 2017 at 5:27 am

      So pretty <3

      Reply
      • unicornsinthekitchen@gmail.com

        March 15, 2017 at 7:36 am

        Thank you! <3

        Reply
    8. Rebecca {foodie with family}

      March 14, 2017 at 6:34 am

      These are so pretty! I would love a couple with a nice cup of tea!

      Reply
      • unicornsinthekitchen@gmail.com

        April 03, 2017 at 7:07 am

        Thanks! They are perfect with tea!

        Reply
    9. Gladys gandolfo

      December 26, 2016 at 1:21 am

      Hi what is the name of tool to make rosettes?

      Reply
      • unicornsinthekitchen@gmail.com

        December 26, 2016 at 4:50 pm

        Hi Gladys! The name is Rosette Iron Set 🙂

        Reply
        • Rose

          November 10, 2018 at 4:58 am

          where can i find this tool?

        • Shadi HasanzadeNemati

          November 10, 2018 at 10:52 am

          Hi Rose, you can find it on Amazon, here is a link 🙂 https://www.amazon.com/Norpro-Rosette-Timbale-Piece-Set/dp/B0000VLYB8/ref=sr_1_3?ie=UTF8&qid=1541872131&sr=8-3&keywords=rosette+cookie+iron

      • Behjat Ardalan Ligon

        September 20, 2020 at 2:44 pm

        I have my mother's tool which is probably close to 80 years old, and it has made thousands of these dainty Nan Panjereis. It also goes back and fort between myself and my daughter. This is like a favorite knife or your perfect pan to make Persian rice in. The older and more seasoned your tool gets the better it performs. I never have to worry about batter sticking to it or not releasing the Nan Panjerie. Beside, every time I use it, it brings back wonderful memories of my mother.

        Reply
    10. Denise Wright

      May 07, 2016 at 5:10 am

      I had to comment when I saw these on Fridgg. My grandma used to make these and I forgot all about them. They are so pretty and delicious! I can't wait to show my brothers and sisters.

      Reply
      • unicornsinthekitchen@gmail.com

        May 08, 2016 at 2:54 pm

        Oh Denise your comment made me so happy. These rosettes are my favorite and it just lightens up my day every time someone says they have memories with these rosettes!

        Reply
    11. Tracy | Baking Mischief

      March 13, 2016 at 12:50 pm

      5 stars
      These are so gorgeous! And I love your video. They look so satisfying to make, the way the dough perfectly falls off the iron into the grease and turns beautiful and golden. I may have watched it twice. 😉

      Reply
      • unicornsinthekitchen@gmail.com

        March 16, 2016 at 6:08 am

        Thank you Tracy! That's true, every time they fall off the iron, I smile 😀

        Reply
    12. Peter @ Feed Your Soul Too

      March 13, 2016 at 12:07 pm

      So cool. Love seeing and learning about recipes from other cultures. Thx for sharing.

      Reply
      • unicornsinthekitchen@gmail.com

        March 16, 2016 at 6:09 am

        Thank you Peter!

        Reply
    13. Christine | Vermilion Roots

      March 13, 2016 at 12:05 pm

      Can't wait for Spring to come! This is such a great way to usher in the new year. We eat something similar called beehive/ honeycomb cookies during Chinese New Year. 🙂

      Reply
      • unicornsinthekitchen@gmail.com

        March 17, 2016 at 6:21 am

        I love it when recipes from around the world has something in common or they are similar! <3 <3 Happy Spring!

        Reply
    14. Ellen

      March 13, 2016 at 10:04 am

      Such a pretty cookie. Almost too pretty to eat but I'd try!

      Reply
      • unicornsinthekitchen@gmail.com

        March 17, 2016 at 6:22 am

        Thank you Ellen!

        Reply
    15. Jolina

      March 13, 2016 at 9:39 am

      These are beautiful and looks delightful. I've never heard of rosette irons before but now I want to buy myself one!

      Reply
      • unicornsinthekitchen@gmail.com

        March 17, 2016 at 6:23 am

        Thank you Jolina! I hope you get your irons soon and enjoy these cookies!

        Reply
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