Nan-e Berenji (Persian Rice Cookies)

Best Persian cookies to try this summer.

Note: To brew saffron, grind 1 teaspoon saffron threads, throw in an ice cube, let it melt, and use that. (less)

By Losuisa Shafia, Food52
This recipe comes from Fariba Nafissi of Zozo Baking, an Iranian confectionery that delivers sweets across the United States. With just 10 minutes of baking time, they are a breeze to make, make the house smell divine, and a great reason to break out your cookie molds.

Makes 50 cookies, for a 1/2" mold (less if using a larger mold)

  • 250 grams (2 cups + 2 tbsp) rice flour
  • 125 grams ( 1 cup + 2 tbsp) powdered sugar
  • 112 grams (1/2 cup) butter, softened
  • 1 egg yolk
  • 1 1/2 tablespoons rose water
  • 1 teaspoon cardamom powder
  • 2 tablespoons brewed saffron
  • 20 grams (2 tbsp) black poppy seeds


  • Pre-heat the oven to 300° F and cover the baking tray with parchment paper. Set aside.
  • In a food processor, mix the egg yolk, sugar, and softened butter together until smooth, add rose water, cardamom powder, and rice flour, and mix until you have a soft dough. If needed, add more flour.
  • Wrap the dough in plastic wrap, dust your work surface with rice flour, and roll out your dough until it is a half-inch thick. Use a round cookie cutter to cut the dough and press with a cookie mold (if you have one)—they're still great without it. (You could use the rim of a glass.)
  • Use a food-safe brush to decorate the middle of the cookies with saffron, sprinkle the tops with poppy seeds, place on the baking tray leaving an inch in between, bake for 300°F for 8-10 minutes or until golden brown.
  • Remove from the oven and let it cool completely before moving them. Keep them in an airtight container and store them in the fridge.


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Cake Magazine: Nan-e Berenji (Persian Rice Cookies)
Nan-e Berenji (Persian Rice Cookies)
Best Persian cookies to try this summer.
Cake Magazine
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