Nan-e Berenji (Persian Rice Cookies)

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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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 Time10

Cook Time18

Total Time28

Course: Cookies, Dessert

Cuisine: Persian

Servings: cookies

Author: Shadi HasanzadeNemati

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

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.

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