Nan Berenji (Persian Rice Flour Cookies)
Delicate, melt-in-the-mouth rice flour cookies scented with rose and cardamom, naturally gluten free and pale as snow.
- Time1 hr 40
- LevelEasy
- Costabout £0.15 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Beat the butter and icing sugar together for 3 minutes until pale and fluffy. Beat in 1 egg yolk, the rose water and cardamom.
3 min - 2
Stir in the sifted rice flour to make a soft, slightly crumbly dough. Wrap and chill for 1 hour.
60 min - 3
Heat the oven to 160°C (140°C fan) and line two trays with baking paper.
- 4
Roll the dough into 24 walnut-sized balls and flatten gently on the trays into rounds about 4 cm wide and 1 cm thick. Press a pattern in the top with the back of a fork or a small cutter.
- 5
Mix the second egg yolk with the water and brush lightly over the cookies. Sprinkle with poppy seeds.
- 6
Bake for 14 to 16 minutes, until set and barely coloured at the edges. Cool on the trays, as they are very fragile when warm.
15 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
