Recipe: Appetizing Persian Rice Cookies (Naan Berenji)

Persian Rice Cookies (Naan Berenji). Persian Rice Cookies (Naan Berenji) Recipe by UmmBinat. Nice light flavoured naturally-wheat free cookies from Iran. They are similar to ghorabeyeh, an Arabian Gulf shortbread cookie.

Light and aromatic, Naan Berenji Persian Rice Flour Cookies are delicate, lightly sweetened, pretty cookies. Traditionally served around the Persian New Year and welcome any time of year! Our recipe is low in sugar and naturally gluten-free. You can cook Persian Rice Cookies (Naan Berenji) using 7 ingredients and 8 steps. Here is how you cook that.

Ingredients of Persian Rice Cookies (Naan Berenji)

1. You need 1.5 Cups of Rice Flour.
2. Prepare 1 Cup of Sugar (powdered).
3. It's 150 ml of Vegetable oil.
4. It's 1 of Egg (yolk).
5. It's 1/4 tsp of Rose Essence.
6. Prepare a pinch of Salt.
7. Prepare as required of Poppy Seeds.

I made these cookies at least a half a dozen times last spring in anticipation of the Persian New Year. Two classic Middle Eastern ingredients, rice flour and rose water, come together in these uniquely textured special-occasion cookies. Brown butter adds just the right amount of richness. These Persian rice cookies are a common feature at Nowruz, Persian New Year.

Persian Rice Cookies (Naan Berenji) step by step

1. Combine rice flour, sugar, and salt in a large bowl..
2. Add rose essence and oil and stir until well mixed. (Knead with your hands)..
3. Beat the egg yolk in a separate bowl..
4. Stir in egg yolk to the mixture..
5. Keep the batter in a refrigerator for 30 minutes..
6. Take a spoon of the batter, make a 2 inch ball and place on a cookie pan covered with parchment paper. (The dough would be very crumbly and would not come together easily. Try applying enough oil on your palms and press to firm it. The dough cannot be rolled using a rolling pin and cut using cookie cutters like other cookies. The original recipe uses a wooden press mould. However, I have shaped it using my palms)..
7. Garnish with poppy seeds..
8. Preheat oven to 300º F (149º C), bake the cookies for 15 minutes. Allow to cool completely..

Once you try the delicately flavored little bites, it's easy to see why: fragrant from rosewater, crumbly and gently sweet. They're a true Middle Eastern treat. Persian Rice Cookies or Naan Berenji (Nan-e-Berenji)is famous rice cookies fromPersia(Iran). First of all in a Bowl mix Oil and Sugar well. Now add Egg yolk and mix with hand blender for a minute.

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