Persian Rice Cookies Naan Berenji
Delight your taste buds with Persian Rice Cookies, also known as Naan Berenji, a gluten-free treasure from Iranian cuisine that’s as aromatic as it is tender. These delicate, melt-in-your-mouth cookies are made with rice flour for a unique, velvety texture and are beautifully infused with the floral essence of rose water and the warm spice of cardamom. A touch of poppy seeds adds a charming garnish and subtle crunch to every bite. Perfect for celebrations or a simple tea-time treat, these traditional cookies are easy to make and offer an authentic taste of Persian baking. Ready in just over 30 minutes (plus chilling time), this recipe yields soft, fragrant, and irresistibly crumbly treats that pair wonderfully with a hot cup of tea or coffee.
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Ingredients
- 250 grams Rice flour
- 125 grams Butter (unsalted, softened)
- 100 grams Powdered sugar
- 2 large Egg yolks
- 2 tablespoons Rose water
- 1 teaspoon Cardamom powder
- 2 tablespoons Vegetable oil
- 1 tablespoon Poppy seeds
Directions
Step 1
In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy.
Step 2
Add the egg yolks to the bowl, one at a time, and beat until well incorporated.
Step 3
Mix in the rose water, cardamom powder, and vegetable oil until fully combined.
Step 4
Gradually add the rice flour into the wet mixture, stirring gently to form a soft dough. Avoid overmixing.
Step 5
Cover the dough with plastic wrap and chill it in the refrigerator for at least 1 hour to firm up.
Step 6
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
Step 7
Once the dough is chilled, take small portions (about a tablespoon each) and roll them into balls.
Step 8
Place the dough balls onto the prepared baking sheet, leaving slight space between them.
Step 9
Gently flatten each ball with the palm of your hand or the back of a spoon. Optionally, use a fork or the edge of a patterned utensil to create a decorative design on top.
Step 10
Sprinkle a small pinch of poppy seeds on the center of each cookie for garnish.
Step 11
Bake in the preheated oven for 12-15 minutes, or until the edges are set and slightly golden (avoid overbaking as they should remain pale).
Step 12
Remove the cookies from the oven and allow them to cool completely on the baking sheet to prevent crumbling.
Step 13
Store the Naan Berenji in an airtight container at room temperature for up to a week. Serve with hot tea or coffee.
Nutrition Facts
| Serving size | (578.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2583.8 |
| Total Fat 142.8g | 0% |
| Saturated Fat 72.2g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 641.9mg | 0% |
| Sodium 30.1mg | 0% |
| Total Carbohydrate 304.1g | 0% |
| Dietary Fiber 7.5g | 0% |
| Total Sugars 98.4g | |
| Protein 27.8g | 0% |
| Vitamin D 115.8IU | 0% |
| Calcium 232.9mg | 0% |
| Iron 3.9mg | 0% |
| Potassium 314.7mg | 0% |
Source of Calories