🇮🇷 Iran · Dessert
Nan-e Nokhodchi (Chickpea Flour Cookies)
By eatmundo · August 4, 2026
🇮🇷 IRThese delicate, gluten-free Persian cookies made from chickpea flour are buttery and aromatic. They are a staple of Nowruz, the Persian New Year.
Ingredients
check them off as you prepareHow to Make It
- 1
Toast 150g chickpea flour in a pan over low heat for 10 minutes until aromatic.
- 2
Sift the toasted flour into a bowl to remove any lumps.
- 3
Cream 100g butter and 100g sugar until the texture is light and pale.
- 4
Add the cardamom powder, rosewater, and dissolved saffron to the butter mixture.
- 5
Gradually fold in the chickpea flour to create a soft, pliable dough.
- 6
Gather the dough and let it rest in a cool place for 2 hours.
- 7
Roll out the dough to 1cm thickness and cut using small flower-shaped cutters.
- 8
Bake at 160C for 12-15 minutes until set, letting them cool completely on the tray before touching.
Frequently Asked Questions
Why are they so fragile?+
They contain no gluten; once they cool, they harden slightly, but remain delicate.
Can I use regular flour?+
No, chickpea flour is required for the distinct nutty flavour and texture.
Do I really need to toast the flour?+
Yes, toasting removes the raw taste and provides the depth of flavour needed.
What is the best way to move them?+
Let them cool completely on the baking sheet before moving, otherwise they will crumble.
