Persian Rice Cookies (Naan Berenji). If rice flour is unavailable, grind raw rice or cream of rice to a fine powder in a coffee or spice grinder. This is a really light, fragrant cookie and is Nice light flavoured naturally-wheat free cookies from Iran. They are similar to ghorabeyeh, an Arabian Gulf shortbread cookie. The addition of eggs in this. One because Naan Berenji is one of my favorite Norouz cookies, but also because of the person who gave me this recipe.

These cookies are so easy to make and so yummy! This recipe includes some key flavors in persian sweets such as rosewater and cardommom. Light and aromatic, Naan Berenji Persian Rice Flour Cookies are delicate, lightly sweetened, pretty cookies. You can have Persian Rice Cookies (Naan Berenji) using 7 ingredients and 8 steps. Here is how you cook that.

Ingredients of Persian Rice Cookies (Naan Berenji)

Prepare 1.5 Cups of Rice Flour.
You need 1 Cup of Sugar (powdered).
You need 150 ml of Vegetable oil.
You need 1 of Egg (yolk).
You need 1/4 tsp of Rose Essence.
Prepare a pinch of Salt.
You need as required of Poppy Seeds.

Traditionally served around the Persian New Year and welcome any time of year! Our recipe is low in sugar and naturally gluten-free. I made these cookies at least a half a dozen times last. Nan-e Berenji, or Persian rice cookies with poppy seeds, are one of the most traditional cookies in the Persian culture.

Persian Rice Cookies (Naan Berenji) step by step

Combine rice flour, sugar, and salt in a large bowl..
Add rose essence and oil and stir until well mixed. (Knead with your hands)..
Beat the egg yolk in a separate bowl..
Stir in egg yolk to the mixture..
Keep the batter in a refrigerator for 30 minutes..
Take a spoon of the batter, make a 2 inch ball and place on a cookie pan covered with parchment paper. (The dough would be very crumbly and would not come together easily. Try applying enough oil on your palms and press to firm it. The dough cannot be rolled using a rolling pin and cut using cookie cutters like other cookies. The original recipe uses a wooden press mould. However, I have shaped it using my palms)..
Garnish with poppy seeds..
Preheat oven to 300º F (149º C), bake the cookies for 15 minutes. Allow to cool completely..

I always looked forward to eating these cookies, along with some of my other favourite baked goodies, every Persian New Year (Norouz). So with Persian New Year approaching. Persian Rice Cookies - super easy, gluten free cookies from Iran, with a melt in the mouth texture. Today's cookies, Naan-e Berenji, also known as Shirini Berenji are gluten free too and are made with rice. These Persian rice cookies are a common feature at Nowruz, Persian New Year, as well as many other celebrations.