Dish

Naan berenji

The cookies are made with rice flour, sugar, butter, rosewater, and cardamom, and are baked until lightly golden. They are typically served with tea or coffee, and are a popular treat during the Persian New Year.

Asian cuisine› Arab cuisine› Iranian cuisine

Dessert› Cookie

Origins and history

Naan berenji has been a popular cookie in Iran for centuries, and is often served during special occasions and celebrations. It is believed to have originated in the city of Yazd, which is known for its traditional sweets and pastries.

Dietary considerations

Gluten-free, suitable for those with gluten allergies. Low in sugar and calories, making it a healthier dessert option.

Variations

Popular variations of Naan berenji include adding pistachios or almonds to the dough. Some recipes also call for using saffron instead of rosewater for a different flavor profile.

Presentation and garnishing

Naan berenji can be presented on a platter or in a cookie jar. It can be garnished with a sprinkle of rose petals or a dusting of powdered sugar.

Tips & Tricks

To make the perfect Naan berenji, be sure to use high-quality rice flour and mix the dough until just combined. Overmixing can result in tough cookies. Also, be sure to chill the dough before baking to prevent the cookies from spreading too much.