Naan Berenji - Persian Rice Flour Cookies

Ingredients

• 2 cups (240g) rice flour 2 cups (240g) rice flour
• 1 cup (100g) ground almonds 1 cup (100g) ground almonds
• 1 cup (200g) powdered sugar 1 cup (200g) powdered sugar
• 1/2 cup (120g) unsalted butter, softened 1/2 cup (120g) unsalted butter, softened
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 2 tablespoons rosewater 2 tablespoons rosewater
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• Pinch of salt Pinch of salt
• Slivered pistachios, for garnish (optional) Slivered pistachios, for garnish (optional)

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 3g
• Carbohydrates (total, sugars): 13g, 5g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, cream together the softened butter, powdered sugar, and vegetable oil until light and fluffy.
2. 2.
   Add the rosewater and ground cardamom to the mixture and mix well.
3. 3.
   In a separate bowl, whisk together the rice flour, ground almonds, baking powder, and salt.
4. 4.
   Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
5. 5.
   Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
6. 6.
   Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
7. 7.
   Take small portions of the dough and shape them into small balls. Place the balls on the prepared baking sheet, leaving some space between each cookie.
8. 8.
   Gently press down on each cookie with the back of a fork to create a crisscross pattern.
9. 9.
   Optional: Garnish each cookie with a slivered pistachio on top.
10. 10.
    Bake for 15-18 minutes, or until the edges of the cookies are lightly golden.
11. 11.
    Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Treat your ingredients with care...

• Rice flour — Ensure you are using finely ground rice flour for the best texture in the cookies.
• Ground almonds — If you prefer a smoother texture, you can use blanched ground almonds instead of regular ground almonds.
• Rosewater — Use a high-quality rosewater to achieve the authentic floral flavor in the cookies.

Tips & Tricks

• To enhance the flavor, you can add a pinch of ground saffron to the dough.
• If the dough feels too sticky, you can dust your hands with rice flour while shaping the cookies.
• Store the cookies in an airtight container to maintain their freshness and delicate texture.

Serving advice

Serve Naan Berenji with a warm cup of Persian tea for a truly authentic experience. These cookies are perfect for afternoon tea or as a sweet treat after a meal.

Presentation advice

Arrange the Naan Berenji cookies on a decorative platter and sprinkle some powdered sugar over them for an elegant touch. You can also garnish the platter with rose petals or slivered pistachios for a visually appealing presentation.