Delicate Persian Rice Cookies with Rose Water
Indulge in the delightful experience of these Persian Rice Cookies, or Naan Berenji, a traditional Iranian treat that captures the essence of lightness and fragrance. Crafted with naturally gluten-free rice flour and infused with aromatic rose water, these cookies are not only a testament to the rich culinary heritage of Iran but also a perfect accompaniment to tea or rice milk. The unique blend of ground cardamom and the addition of eggs lend a fluffy, melt-in-your-mouth texture that is reminiscent of ghorabeyeh, the beloved shortbread cookie of the Arabian Gulf. Perfect for special occasions or casual gatherings, they're a treat that will leave everyone wanting to savor more. Discover the joy of creating these beautiful cookies with a few simple ingredients and share them with your loved ones!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Canola oil
1/3 cup (Measure and pour into the mixing bowl.)
Confectioners' sugar
2/3 cup (Sift to remove lumps before adding to the oil.)
Eggs
2 (Beat lightly in a separate bowl.)
Iranian rose water
2 tablespoons (Measure and add to the egg mixture.)
Rice flour
2 1/4 cups (Add gradually to the wet mixture.)
Baking powder
1/4 teaspoon (Ensure it is gluten-free if necessary.)
Ground cardamom
3/4 teaspoon (Measure and mix into the dough.)
Ground roasted pistachio nuts or poppy seeds
To garnish (Sprinkle on top of cookies before baking.)
Instructions
1
In a large mixing bowl, combine the canola oil and confectioners' sugar, stirring until well blended and smooth.
2
In a separate bowl, beat the eggs lightly. Add the beaten eggs and Iranian rose water to the oil and sugar mixture, mixing thoroughly to incorporate.
3
Gradually add the rice flour, baking powder, and ground cardamom to the mixture, stirring until a thick dough forms. Ensure all ingredients are well combined.
4
Cover the dough with plastic wrap and refrigerate for a minimum of 20 minutes to allow it to firm up.
5
Preheat your oven to 350°F (180°C). Line a cookie sheet with parchment paper or lightly grease it with oil to prevent sticking.
6
Using a spoon, scoop out dough approximately the size of a walnut. Roll each scoop into a ball between your palms, then gently flatten it before placing on the prepared cookie sheet. Be sure to leave about an inch of space between each cookie.
7
Sprinkle the tops of the cookies with ground pistachios or poppy seeds to enhance their appearance and flavor.
8
Bake in the preheated oven for 15-22 minutes, or until the cookies are firm and have slightly cracked tops. They should remain light in color with just a touch of golden hue on the bottoms.
9
Once baked, carefully remove from the oven and allow them to cool on the cookie sheet for a few minutes before transferring to a wire rack. Exercise care as these cookies are delicate and can crumble easily.
10
Store any leftover cookies in an airtight container to maintain their freshness until serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Delicate Persian Rice Cookies?
Delicate Persian Rice Cookies, also known as Naan Berenji, are a traditional Iranian treat made with rice flour and infused with rose water and cardamom.
Are these Persian Rice Cookies gluten-free?
Yes, these cookies are naturally gluten-free because they are crafted using rice flour instead of wheat flour.
What is the traditional name for these cookies?
The traditional Iranian name for these fragrant rice cookies is Naan Berenji.
What gives the cookies their unique aroma?
The signature fragrance of these cookies comes from the combination of Iranian rose water and ground cardamom.
What type of flour is required for this recipe?
This recipe requires 2 1/4 cups of rice flour, which contributes to the cookies' light and crumbly texture.
Can I use granulated sugar instead of confectioners' sugar?
The recipe specifically calls for 2/3 cup of confectioners' sugar, sifted, to ensure a smooth dough and delicate texture.
What kind of oil should be used?
You should use 1/3 cup of canola oil for this recipe.
How many eggs are needed for the dough?
The recipe requires 2 eggs, which should be lightly beaten before being added to the mixture.
Do I need to refrigerate the dough?
Yes, the dough should be covered with plastic wrap and refrigerated for at least 20 minutes to allow it to firm up.
What is the correct oven temperature for baking?
Preheat your oven to 350°F (180°C) before baking the cookies.
How do I shape the Naan Berenji?
Scoop dough approximately the size of a walnut, roll it into a ball between your palms, and gently flatten it before placing it on the cookie sheet.
What garnishes can be used on top?
You can sprinkle the tops with ground roasted pistachio nuts or poppy seeds before baking.
How long do the cookies need to bake?
The cookies should be baked for 15 to 22 minutes until they are firm with slightly cracked tops.
What should the color of the finished cookies be?
They should remain light in color with just a touch of golden hue on the bottoms; they should not be browned.
How should I cool the cookies after baking?
Allow them to cool on the cookie sheet for a few minutes before moving them to a wire rack, as they are very delicate and can crumble easily.
What is the best way to store these cookies?
Store leftover cookies in an airtight container to maintain their freshness and delicate texture.
What is the texture of these rice cookies like?
These cookies have a fluffy, melt-in-your-mouth texture similar to ghorabeyeh, a traditional Arabian shortbread.
Is baking powder necessary for this recipe?
Yes, 1/4 teaspoon of baking powder is used to help the cookies achieve their characteristic light texture.
How much cardamom is used in the recipe?
The recipe calls for 3/4 teaspoon of ground cardamom.
Should I grease the cookie sheet?
Yes, you should either line the cookie sheet with parchment paper or lightly grease it with oil to prevent sticking.
How much space should be left between cookies?
Leave about an inch of space between each cookie on the sheet to allow for slight spreading.
What can I serve with these cookies?
These cookies are a perfect accompaniment to tea or rice milk.
How much rose water is added to the dough?
The recipe uses 2 tablespoons of Iranian rose water.
Can I use any type of rose water?
While any food-grade rose water works, Iranian rose water is recommended for the most authentic flavor.
What is the first step in making the dough?
The first step is to combine the canola oil and sifted confectioners' sugar in a large mixing bowl until smooth.
How should the rice flour be added to the mixture?
The rice flour should be added gradually to the wet mixture, stirring until a thick dough forms.
Are these cookies suitable for special occasions?
Yes, they are traditional for special occasions and casual gatherings alike in Persian culture.
What size should the dough balls be?
Each scoop of dough should be approximately the size of a walnut.
Why is sifting the sugar important?
Sifting the confectioners' sugar removes lumps, ensuring the dough is well blended and smooth.
How many ingredients are in this recipe?
There are 8 main ingredients used to make these delicate Persian rice cookies.