These Persian cookies called Nan-e Berenji are made for Norouz, the Persian New Year. Rice flour, rosewater, cardamom powder and poppy seeds give them their unique flavor. Here’s how you make them…

Recipe for Nan-e Berenji – Poppy Rice Flour Cookies

Makes 42 Cookies

Ingredients

2 sticks Butter (8 ounces/226 grams)
1 1/2 cup Confectioner Sugar (160 grams)
2 Egg Yolks
1/2 teaspoons Cardamom Powder
2 1/2 cups Sifted Rice Flour (450 Grams)
4 Tablespoons Rose Water (~50 ml)

Preheat oven to 320 F. (160 C.) Line a cookie sheet with parchment paper. It’s better to use a silver colored cookie sheet which allows it to cook more evenly.

1. Cream the butter with a hand blender.

2. Mix in the confectioners sugar with the blender.

3. Mix in the cardamom powder.

4. Little by little add in the rice flour until fully mixed in. You can use the hand mixer for as long as possible. Then continue stirring with a wooden spoon if needed.

5. Mix in the rosewater.

6. Form into a ball and wrap in plastic wrap. Let chill 1-2 hours in the refrigerator.

7. Roll into balls and flatten. If you want you can flatten them with a fork to add a little pattern. Soften any edges of the cookies that appear cracked. Place on cookie sheet lined with parchment paper.

8. Sprinkle poppy seeds on top.

9. Cook until golden about 15 – 20 minutes.

10. Let cool.

11. Store in a cookie tin.

Enjoy!

Mama Lisa