Nan-e berenji is one of Iran’s most delicate cookies, made by kneading rice flour with rose water and cardamom, shaping it with small molds, and baking it briefly. The dough contains no wheat flour, giving the cookies a sandy texture that melts in the mouth but also makes them fragile to carry. This budget-friendly recipe uses few ingredients but takes skill.
Beat the olive oil and granulated sugar until slightly fluffy. Add the egg yolk, rose water, and cardamom, then gradually add the rice flour to make a soft dough.
Cover the dough and let it rest at room temperature for 20 minutes.
Take small pieces of dough and shape them with small cookie molds or by hand. Arrange them on a baking sheet and sprinkle poppy seeds on top.
Bake the cookies in a preheated oven until the edges color lightly, leaving the tops pale.
After removing the cookies from the oven, leave them on the baking sheet until completely cool; they will crumble if handled while hot. Allergen: contains egg.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
