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Iran · Dessert

Nan-e Berenji (Persian Rice Cookies)

45 min
350 kcal
6 servings

By eatmundo · August 4, 2026

Nan-e Berenji (Persian Rice Cookies)🇮🇷AI-generated image

Same ingredients, elsewhere in the world

1 match

This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.

Same technique: Cookie21 recipes from 12 countries

Delicate, melt-in-your-mouth rice flour cookies infused with aromatic rosewater. These traditional treats from Kermanshah are a hallmark of Persian pastry making.

According to eatmundo's ingredient comparison, the closest dish to Nan-e Berenji from another cuisine is Kourabiedes (Greece): the two share 38% of their ingredients.

Ingredients

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Adapt this recipe:
6 servings

How 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

What is Nan-e Berenji?

Nan-e Berenji is a traditional Persian cookie originating from Iran, prepared primarily with rice flour, clarified butter, and rosewater. These delicate, gluten-free sweets are typically served during Nowruz celebrations and other festive occasions.

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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