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!