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Iran · Dessert

Nan-e Nokhodchi (Chickpea Flour Cookies)

40 min
280 kcal
6 servings

By eatmundo · August 4, 2026

Nan-e Nokhodchi (Chickpea Flour Cookies)🇮🇷Alice Wiegand · CC BY-SA 4.0 · Wikimedia Commons

Same ingredients, elsewhere in the world

2 matches

Dishes from other countries' kitchens, made from the same core ingredients as Nan-e Nokhodchi (Chickpea Flour Cookies). The percentage is the share of ingredients the two recipes have in common.

Same technique: Cookie21 recipes from 12 countries

These delicate, gluten-free Persian cookies made from chickpea flour are buttery and aromatic. They are a staple of Nowruz, the Persian New Year.

According to eatmundo's ingredient comparison, the closest dish to Nan-e Nokhodchi from another cuisine is Kesari Bath (India): the two share 50% of their ingredients.

Ingredients

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Adapt this recipe:
6 servings

How 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

What is Nan-e Nokhodchi?

Nan-e Nokhodchi is an Iranian chickpea flour cookie flavored with cardamom and rosewater. It is a traditional gluten-free confection typically served during the Nowruz New Year celebrations.

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.

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