Persian Tea Recipe: Nan-e Berenji (Persian Rice Flour Cookies)

Nan-e Berenji, or Persian rice flour cookies, are delicate, melt-in-your-mouth treats traditionally enjoyed during Nowruz, the Persian New Year. Made with fragrant rosewater, cardamom, and butter, these gluten-free cookies offer a perfect balance of softness and aroma. Light, floral, and beautifully simple, they're a lovely addition to any tea table or festive gathering.

Ingredients:

- 250g rice flour (finely sifted) 

- 125g unsalted butter (softened) 

- 100g powdered sugar 

- 1 egg 

- 2 tbsp rosewater 

- ½ tsp ground cardamom 

- 1 egg yolk + brewed saffron (for brushing) 

- Poppy seeds or crushed pistachios (for garnish)

 

 Instructions:

1️. Cream the butter and sugar: 

In a bowl, beat the softened butter and powdered sugar together for about 5 minutes until light and fluffy.

 

2️. Add egg, cardamom, and rosewater: 

Mix in the egg, ground cardamom, and rosewater, and beat until fully combined.

 

3️.  Incorporate rice flour: 

Gradually add the rice flour to the mixture and gently knead until you get a soft, non-sticky dough.

 

4️. Chill the dough: 

Cover the dough and rest in the refrigerator for 12 to 24 hours. This helps the texture and flavor develop.

 

5️. Shape the cookies: 

Preheat your oven to 160°C (320°F). 

Roll small portions of dough into balls, place them on a parchment-lined baking tray, and lightly press them to flatten.

 

6️. Brush and decorate: 

Brush the tops with a mixture of egg yolk and saffron. Sprinkle with poppy seeds or crushed pistachios for a traditional touch.

 

7️.  Bake: 

Bake for 15 to 20 minutes until the bottoms are lightly golden. The tops should remain pale.

 

8️.  Cool completely: 

Allow cookies to cool fully before removing from the tray, they are very delicate while warm.

 

Enjoy your delicious, buttery Persian rice cookies perfect with a cup of tea!