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    You are in: Home / Recipes / Persian Rice Cookies (Naan Berenji) Recipe
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    Persian Rice Cookies (Naan Berenji)

    Persian Rice Cookies (Naan Berenji). Photo by Katzen

    1/2 Photos of Persian Rice Cookies (Naan Berenji)

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    Total Time:

    Prep Time:

    Cook Time:

    57 mins

    35 mins

    22 mins

    UmmBinat's Note:

    Nice light flavoured naturally-wheat free cookies from Iran. They are similar to ghorabeyeh, an Arabian Gulf shortbread cookie. The addition of eggs in this results in a fluffy, delicate texture. If rice flour is unavailable, grind raw rice or cream of rice to a fine powder in a coffee or spice grinder. This is a really light, fragrant cookie and is especially good with tea or (rice/moo) milk. Modified mainly from http://dessertofthemonthclub.blogspot.com by Kat.

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    Ingredients:

    Serves: 20

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      Mix together the canola oil and white sugar.
    2. 2
      Beat eggs and add along with the rose water to the sugar mixture.
    3. 3
      Add the white rice flour, baking powder and cardamom and blend into a thick dough.
    4. 4
      Refrigerate for at least 20 minutes.
    5. 5
      Preheat the oven to 350F/180°C Line a cookie sheet with baking paper or oil lightly.
    6. 6
      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.
    7. 7
      Sprinkle the ground pistachios on top or poppy seeds if using.
    8. 8
      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.
    9. 9
      Remove from the oven and allow to cool before removing from the paper, and be careful these cookies crumble very easily.
    10. 10
      Store in an airtight container until serving.

    Browse Our Top Hand-Formed Cookies Recipes

    Ratings & Reviews:

    • on January 16, 2011

      55

      These are very delicious cookies! I used pistacious and after finding I had two bottles of orange blossom water and not one each of rose and orange like I thought, sent DH out for some rose water. He came back with two kinds, and I used the lighter scented one, which worke out well. The cardamom is light and lovely in these cookies and we just love them! Thanks so much for posting them - they're going right into my favorites book! Thanks, UmmBinat! Made for 1-2-3 Hits.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 22, 2010

      55

      Very interesting treat, I like them very much. The only thing I did differently was to use egg replacer (ener-g) and brown rice flour. I don't find them overly crumbly, but I do think I took them out of the oven too soon. They're a very interesting cookie, quite dense, a nice change from the usual. Thanks for sharing UmmBinat, I'm sure I'll be making these again.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 19, 2010

      55

      Lovely cookies with my favorite flavoring rose water and cardamom! Didn't use pistachios or poppy seeds because I had none on hand, but they're excellent on their own. Thanks for posting this gluten free little gem! Made for Ramadan Tag 2010.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Persian Rice Cookies (Naan Berenji)

    Serving Size: 1 (30 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 120.1
     
    Calories from Fat 39
    32%
    Total Fat 4.3 g
    6%
    Saturated Fat 0.4 g
    2%
    Cholesterol 18.6 mg
    6%
    Sodium 11.7 mg
    0%
    Total Carbohydrate 18.3 g
    6%
    Dietary Fiber 0.4 g
    1%
    Sugars 3.9 g
    15%
    Protein 1.6 g
    3%

    The following items or measurements are not included:

    rose water

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