Persian Rice Cookies (Naan Berenji)

Recipe by UmmBinat
READY IN: 57mins
YIELD: 20 cookies




  • Mix together the canola oil and white sugar.
  • Beat eggs and add along with the rose water to the sugar mixture.
  • Add the white rice flour, baking powder and cardamom and blend into a thick dough.
  • Refrigerate for at least 20 minutes.
  • 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.
  • 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.
  • Remove from the oven and allow to cool before removing from the paper, and be careful these cookies crumble very easily.
  • Store in an airtight container until serving.