Persian Rice Cookies (Naan Berenji)

Name: Persian Rice Cookies (Naan Berenji)
Prep time: 35 min
Cook time: 22 min
Total time: 57 min
Yield: 20 cookies
Cuisine: Persian Plateau & Isfahan
Ingredients: 0.333 cup canola oil; 0.667 cup confectioners' sugar; 2 eggs; 2 tbsp iranian rose water; 2.25 cup rice flour; 0.25 tsp baking powder; 0.75 tsp ground cardamom; ground roasted pistachio nuts (to garnish) or poppy seed

baked in the oven and scented with rose water and cardamom.

57 min · Serves 20 · Easy

Ingredients

78.78 mlcanola oil
157.8 mlconfectioners' sugar, regular white sugar works too!
2 eggs, May use egg replacer
2 tbspiranian rose water
532.32 mlrice flour
0.25 tspbaking powder, make sure gluten-free if on GF diet
0.75 tspground cardamom
ground roasted pistachio nuts (to garnish) or poppy seed, to garnish

Method

Start cooking mode

Time: Prep 35 min · Cook 22 min · 57 min total
Difficulty: easy

1
Mix together the canola oil and white sugar. Beat eggs and add along with the rose water to the sugar mixture.
2
Add the white rice flour, baking powder and cardamom and blend into a thick dough. Refrigerate for at least 20 minutes.
20 min
3
Preheat the oven to 350F/180°C Line a cookie sheet with baking paper or oil lightly. Take a spoonful of dough the size of a walnut, roll into a ball between your palms, flatten slightly, and place on the cookie sheet. Repeat, leaving about an inch between cookies.
4
Sprinkle the ground pistachios on top or poppy seeds if using. Place cookie sheet in the preheated oven and bake for about 15-22 minutes, or until firm and cracked on top. They should still be quite white but have a slight golden bottom.
22 min
5
Remove from the oven and allow to cool before removing from the paper, and be careful these cookies crumble very easily.
6
Store in an airtight container until serving.