Prepare to transport your taste buds to the enchanting world of Persian cuisine with Nan e Berenji - a heavenly cookie that's about to become your new obsession! These delicate, melt-in-your-mouth rice flour cookies are not just a treat, but a cultural experience that combines the exotic flavors of rose water and cardamom with a texture so light, it practically whispers on your tongue. Whether you're a seasoned baker or a curious food adventurer, this recipe promises to unveil the magical simplicity of traditional Persian sweet-making that has been cherished for generations.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Persian
Serves: 24 cookies
Ingredients
- 2 cups rice flour
- 1 cup powdered sugar
- 1/2 cup vegetable oil
- 1/4 cup rose water
- 1/4 teaspoon salt
- 1/4 teaspoon cardamom powder
- Chopped pistachios for garnish
Instructions
- Prepare your ingredients and bring them to room temperature. Ensure all ingredients are measured accurately using standard measuring cups and spoons.
- Sift the rice flour into a large mixing bowl to remove any lumps and create a smooth, fine texture. This helps ensure a consistent cookie texture.
- Add powdered sugar, salt, and ground cardamom to the sifted rice flour. Whisk dry ingredients together until well combined.
- Create a well in the center of the dry ingredients. Pour in vegetable oil and rose water gradually while mixing with a wooden spoon or spatula.
- Knead the mixture gently until it forms a soft, smooth dough. The consistency should be pliable but not sticky. If too dry, add a little more rose water; if too wet, add a small amount of rice flour.
- Cover the dough with plastic wrap and let it rest at room temperature for 15-20 minutes. This allows the flour to absorb moisture and makes the dough easier to handle.
- Preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone baking mats.
- Take small portions of dough (about 1 tablespoon each) and roll into smooth balls. Place them on the prepared baking sheets, leaving about 2 inches between each cookie.
- Use a traditional Persian cookie stamp or the back of a fork to gently press designs into the top of each cookie. Alternatively, create a crisscross pattern.
- Sprinkle chopped pistachios on top of each cookie, gently pressing them into the surface to ensure they adhere.
- Bake in the preheated oven for 18-20 minutes. The cookies should remain pale and have just slight golden edges. Be careful not to overbake.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.
- Once cooled, store in an airtight container. These delicate cookies will keep well for up to 5-7 days at room temperature.
Tips
- Temperature is Key: Ensure all ingredients are at room temperature for the most consistent dough texture.
- Sifting Matters: Always sift your rice flour to prevent lumps and achieve a smooth, delicate cookie.
- Rose Water Magic: Use high-quality rose water for authentic flavor - it makes a world of difference!
- Gentle Kneading: Work the dough gently to prevent it from becoming tough.
- Don't Overbake: These cookies should remain pale with just a hint of golden edges. Overbaking will make them dry and crumbly.
- Cooling is Crucial: Allow cookies to cool completely before storing to maintain their delicate texture.
- Storage Tip: Store in an airtight container at room temperature to keep them fresh for up to a week.
- Garnish Creatively: While pistachios are traditional, you can experiment with other nuts or a light dusting of powdered sugar.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 12g
Protein: 1g
Fat: 5g
Saturated Fat: g
Cholesterol: 0mg
