These delicate and brittle little cookies were present at the tables and spreads of a Persian home for as long as I remember. But, most significantly, these cookies would have their place at the Nowruz table (Persian New Year), which would also meet the company of various other sweet treats, dried nuts, and fruits. These cookies are so popular among Iranians that you typically end up just buying them from the neighborhood bakery. I actually don’t ever remember my mom making them!
These days, I drive about 15 miles (each way – but only uphill in one direction!) to the nearest Persian bakery and grocery store to stock up on my pantry items. I am frequently tempted by the sight and scent of all these familiar treats that take me back to the sweet memories of my childhood. I do indulge!
I also love cooking, baking, and experimenting with the food of my childhood, some of which I am making for the first time in my life. This is one of those recipes I have played around with, and after a few batches of experimentation, I have found this to be the one!
Naan-e Berenji
Ingredients
- 1 cup confectioner's sugar
- 1 large egg yolk
- 7 tablespoons butter, room temperature
- 1 1/2 cup white rice flour
- 1 pinch salt
- 1 teaspoons cardamom
- 2 tablespoons rosewater
- 1 tablespoon poppy seeds
Instructions
- Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
- In a food processor, combine the confectioner’s sugar, egg yolk and butter and mix for a few seconds until creamy and smooth.
- Continue by adding the flour, salt, cardamom, and rose water and mix for about 30 seconds or until you have a smooth dough.
- Remove from the food processor and place in a bowl.
- You can roll out the dough (1/2 inch thick) on a lightly floured surface and use a very small (1 inch) round cookie cutter to cut out the cookies. OR, using a tablespoon measure, pull out a small amount of dough and using your hands turn the dough into a small round disc and place it on the baking sheet.
- Keep the cookies about an inch apart. The number of cookies will depend on the size of the cookies you created.
- Press each cookie down to make sure they are flat, and using a fork make indentations on the cookies (much like traditional peanut butter cookies).
- Sprinkle the poppy seeds over the cookies.
- Bake in the oven for up to 15 minutes, depending on the size of the cookies.
- Caution: These cookies are quite brittle and crumbly when they come out of the oven. Remove from the oven, and leave on the cookie sheet until entirely cooled.
- Once cooled, remove from the baking pan and keep them in an airtight container and refrigerate for freshness.
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