Persian Rice Cookies (Naan-e Berenji) for Nowruz

Delightful, gluten free, melt in the mouth Persian Rice cookies recipe.
Naan-e Berenji
Naan-e Berenji
Naan-e Berenji (Persian Rice Cookies)

Estimated reading time: 2 minutes

These Persian Rice Cookies are part two of our Nowruz (Persian New Year) cookies mini series. You’ll find the Walnut Cookies and read more about Nowruz here. Today’s cookies, Naan-e Berenji, also known as Shirini Berenji are gluten free too and are made with rice flour. These Persian Rice cookies are so addictive, not too sweet but because of the very soft dough, has an almost melt in the mouth texture.

Persian Rice cookies
Pre bake

This is one of three recipes that I have from friends and it’s my favourite for its light, gone in a moment texture. I have to warn you though, not the easiest dough to work with because of its soft, sticky nature, but oh so yummy! I’ve not played around with this recipe, because, as mentioned, I have two more that are of a “sturdier” nature but this is definitely our favourite!

If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!

And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood

Lin xx

Naan-e Berenji

Persian Rice Cookies (Naan-e Berenji)

Delightful, gluten free, melt in the mouth Persian Rice cookies recipe.
4.89 from 42 votes
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Course: Dessert
Cuisine: Persian
Keyword: cookies, nowruz
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 25 (Makes 25 cookies)
Calories: 143kcal
Author: Azlin Bloor

Ingredients

  • 120 g icing (powdered) sugar
  • 200 g salted butter
  • 1 large egg
  • 1 large egg yolk
  • 1 Tbsp rose water
  • 300 g rice flour
  • seeds of 5 cardamoms ground
  • poppy seeds to scatter
  • extra icing sugar for dusting hands

Instructions

  • Cream the butter, sugar and rose water until pale and fluffy on medium speed. This will take about 2 minutes depending on the speed of your beaters.
  • Add the egg and egg yolk and pulse everything to mix. The batter will turn from rather runny to quite thick, like icing.
  • Fold in the flour and cardamom. The batter will still be fairly soft. Place in the fridge for a minimum of 4 hours or overnight to firm up and for the flavours to develop.
  • When you’re ready to bake, preheat the oven to 160˚C.
  • Using your hands, form little balls with the dough, press them slightly and place on the baking sheet, giving an inch between each cookie. Dust your hands with the extra icing sugar every so often as the dough will get soft and sticky as soon as it warms up in your hands.
    If you like, using a table knife, a fork or cookie cutter, form deep little patterns on each cookie.
    You could also use cookie cutters with stamps to cut out your cookies.
  • Sprinkle some poppy seeds in the middle of each cookie.
  • Bake for 10 – 12 minutes until your cookies are a pale, beige colour.

Notes

Prep time here does not include overnight rest period in the fridge.
Start the day before you intend to bake them.
The dough is very soft and sticky, dusting your hands with icing sugar as you roll the cookies into little balls in your hands will help the process.

Nutrition

Serving: 1cookie | Calories: 143kcal | Carbohydrates: 20g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 60mg | Potassium: 14mg | Fiber: 1g | Sugar: 10g | Vitamin A: 209IU | Calcium: 4mg | Iron: 1mg
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10 thoughts on “Persian Rice Cookies (Naan-e Berenji) for Nowruz”

  1. 5 stars
    Thank you to sharing your treasure with us . I’m sure you are very successful and have lots of abilities,
    Thank you❤️
    Vida

  2. 1 star
    I tried this recipe this past week and it didn’t work at all. I followed the recipe to a T and they melted into each other, making one big flat cookie. I can’t figure out what I did wrong. My mom says that it shouldn’t be the whole egg like you have listed and just the egg yolk. Is that true? So sad. I threw away three trays of cookies and didn’t have any for Naw Ruz.

    1. Hi Ghaz, I’m really, really sorry to hear that. I feel terrible that you didn’t have any cookies for Nowruz. The only thing I can think of is the egg size. I must confess that large eggs in the UK are not particularly large.
      I’ve edited the recipe to reduce it to 1 egg for now, but will make this recipe as soon as I find the time and ensure that it works.
      If we’d only used egg yolks, the cookies would have been even softer.
      Again, I truly apologise. I hate it when one of my recipes doesn’t work for my readers.

  3. I think I like the idea of the mirror as much as anything I’ve read in a while. Thanks for that. And I have an inlaw that eats gluten free. I’ll be trying this the next time they come over.

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