Nan-e Nokhodchi (Persian Chickpea Flour Cookies)
Delicate, melt in the mouth cookies made from toasted chickpea flour, cardamom and rose water. Naturally free from the lot.
- Time1 hr 10
- LevelEasy
- Costabout £0.05 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Toast the chickpea flour in a dry frying pan over a low heat for 5 to 6 minutes, stirring all the time, until it smells nutty and turns a shade darker. Tip into a bowl and cool completely.
6 min - 2
Sift the icing sugar and cardamom into the flour. Add the oil and rose water and mix to a soft dough that holds together when squeezed.
- 3
Cover and chill for 30 minutes, which makes the cookies easier to shape and less crumbly.
30 min - 4
Heat the oven to 150°C (130°C fan). Roll the dough into 20 balls, flatten each gently to about 1.5cm thick and set on lined trays. Press a pinch of poppy seeds on top.
- 5
Bake for 20 minutes until set and just pale. They stay soft when hot, so leave them on the tray to cool and firm up before moving them.
20 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.