How to Make Persian Rice Cookies Naan Berenji
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together 1/2 cup (113g) canola oil and 1 cup (200g) granulated white sugar until light and fluffy.
- Beat 2 large eggs lightly. Add them along with 1 teaspoon of rose water to the sugar mixture. Beat until well combined.
- In a separate bowl, whisk together 2 cups (240g) white rice flour (or finely ground raw rice/cream of rice), 1 teaspoon baking powder, and 1/2 teaspoon ground cardamom.
- Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms.
- Cover the bowl and refrigerate the dough for at least 20 minutes.
- Once chilled, roll the dough into walnut-sized balls (approximately 1 inch in diameter).
- Gently flatten each ball slightly.
- Arrange the cookies on the prepared baking sheet, leaving about an inch between each.
- Sprinkle with 1/4 cup (30g) ground pistachios or poppy seeds (optional).
- Bake for 15-22 minutes, or until the cookies are firm and slightly cracked on top and the bottoms are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely. (Handle with care as they are delicate.)
- Store in an airtight container at room temperature for up to a week.
Chef's Tip for Extra Flavor
Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
15g
Fat
2g
Carbs
6g
