Nan-e Berenji is one of Iranian cuisine's most delicate cookies, made by kneading rice flour with rose water and cardamom, shaping it with fine moulds and baking for a very short time. Having no wheat flour in the dough gives the cookies their melt-in-the-mouth, sandy texture, but it also makes them prone to breaking when handled. With so few ingredients, it's a budget-friendly recipe that still demands real skill.
Whisk the olive oil with the caster sugar until slightly fluffy, add the egg yolk, rose water and cardamom, then fold in the rice flour a little at a time to form a soft dough.
Cover the dough and let it rest at room temperature for 20 minutes.
Take small portions of the dough, shape them with fine moulds or by hand, arrange on a tray and sprinkle with poppy seeds.
Bake the cookies in the preheated oven only until the edges take on a faint colour, leaving the tops pale.
Don't move the cookies on the tray until they've cooled completely after baking; touched while warm, they fall apart instantly. Allergens: contains egg.
If you can't find rose water, orange blossom water works in the same quantity, though the aroma shifts in a more citrusy direction.
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