🇮🇷 Iran · Dessert
Nan-e Berenji (Persian Rice Cookies)
By eatmundo · August 4, 2026
Delicate, melt-in-your-mouth rice flour cookies infused with aromatic rosewater. These traditional treats from Kermanshah are a hallmark of Persian pastry making.
Ingredients
check them off as you prepareHow to Make It
- 1
Cream 100g clarified butter and 100g sugar until fluffy.
- 2
Whisk in the egg yolk and 2 tbsp rosewater until smooth.
- 3
Slowly fold in the 200g rice flour and 0.5 tsp cardamom.
- 4
Cover the dough and let it rest in a cool spot for 2 hours.
- 5
Preheat your oven to 170C and line a baking tray with parchment paper.
- 6
Roll small walnut-sized balls of dough and place them on the tray.
- 7
Press a thumbprint into the center and sprinkle with poppy seeds.
- 8
Bake for 12-15 minutes until set but pale — do not let them brown.
Frequently Asked Questions
Can I use regular wheat flour?+
No, rice flour is essential for the signature sandy, melt-in-your-mouth texture.
Why did my cookies crack?+
This is actually desired! The traditional Nan-e Berenji usually features a delicate crackled surface.
How long do they keep?+
Stored in an airtight container, they stay fresh and crumbly for up to two weeks.
Can I use butter instead of clarified?+
Clarified butter (Ghee) is better as it lacks the milk solids that can burn during the short bake.
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