Persian Rice Cookies (Naan Berenji). If rice flour is unavailable, grind raw rice or cream of rice to a fine powder in a coffee or spice grinder. This is a really light, fragrant cookie and is especially good with Nice light flavoured naturally-wheat free cookies from Iran. They are similar to ghorabeyeh, an Arabian Gulf shortbread cookie.

I always looked forward to eating these cookies, along with some of my other favourite baked goodies, every Persian New Year (Norouz). One because Naan Berenji is one of my favorite Norouz cookies, but also because of the person who gave me this recipe. Light and aromatic, Naan Berenji Persian Rice Flour Cookies are delicate, lightly sweetened, pretty cookies. You can Have Persian Rice Cookies (Naan Berenji) using 7 ingredients and 8 steps. Here is how you cook it.

Ingredients of Persian Rice Cookies (Naan Berenji)

Lets Go Prepare 1.5 Cups of Rice Flour.
It's 1 Cup of Sugar (powdered).
What You needis 150 ml of Vegetable oil.
What You needis 1 of Egg (yolk).
Lets Go Prepare 1/4 tsp of Rose Essence.
It's a pinch of Salt.
What You needis as required of Poppy Seeds.

Traditionally served around the Persian New Year and welcome any time of year! Our recipe is low in sugar and naturally gluten-free. I made these cookies at least a half a dozen times last spring in. These Persian rice cookies are a common feature at Nowruz, Persian New Year, as well as many other celebrations.

Persian Rice Cookies (Naan Berenji) step by step

Combine rice flour, sugar, and salt in a large bowl..
Add rose essence and oil and stir until well mixed. (Knead with your hands)..
Beat the egg yolk in a separate bowl..
Stir in egg yolk to the mixture..
Keep the batter in a refrigerator for 30 minutes..
Take a spoon of the batter, make a 2 inch ball and place on a cookie pan covered with parchment paper. (The dough would be very crumbly and would not come together easily. Try applying enough oil on your palms and press to firm it. The dough cannot be rolled using a rolling pin and cut using cookie cutters like other cookies. The original recipe uses a wooden press mould. However, I have shaped it using my palms)..
Garnish with poppy seeds..
Preheat oven to 300º F (149º C), bake the cookies for 15 minutes. Allow to cool completely..

Once you try the delicately flavored little bites, it's easy to see why: fragrant, crumbly and gently sweet. They're a true Middle Eastern treat. This post may contain affiliate links, where we earn from. These light and ethereally crisp cookies called nan-e berenji are fragrant with rosewater. Get the recipe from Food & Wine.