Iranian Rice Cookies Food

IRANIAN RICE COOKIES (NAN-E BERENJI)

Steps:

• Preheat the oven to 350 degrees. Line a fine sieve with four layers of cheesecloth and set over a small liquid measuring cup. Melt butter in a small saucepan over medium-high heat until beginning to boil. Reduce heat to medium and simmer until foamy, stirring occasionally, until butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 5 to 7 minutes. Remove saucepan from heat and strain through prepared sieve, leaving solids behind. Set aside to cool slightly.
• In another small saucepan over medium heat, stir together sugar and 2 tablespoons water until sugar has dissolved, then transfer to a large bowl. Let cool slightly, then add rose water and stir to combine.
• Add yolk to sugar mixture and whisk until light and slightly thickened. Continue whisking and slowly drizzle in strained brown butter until thick and fully incorporated. In a medium bowl, combine flours, cardamom, and salt. Add to brown butter mixture and stir until thoroughly incorporated.
• Roll dough into 1 1/2-inch balls and place on a parchment-lined baking sheet, spaced about 1 inch apart. Imprint each ball with the grooved side of a meat mallet, pressing to 1/4 inch thick. Dust mallet with rice flour as needed to prevent sticking. Bake, rotating halfway through, until edges of cookies just turn light golden, about 16 to 18 minutes. Transfer to a wire rack to cool completely.

IRANIAN RICE COOKIES

Steps:

• Preheat oven to 350°F. Line a fine-mesh sieve with 4 layers of cheesecloth; set over a small liquid measuring cup. Melt butter in a small saucepan over medium-high heat until beginning to boil. Reduce heat to medium and simmer until foamy, stirring occasionally, until butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 5 to 7 minutes. Remove saucepan from heat and strain butter through prepared sieve, leaving solids behind. Let cool slightly.
• In another small saucepan over medium heat, stir together sugar and 2 tablespoons water until sugar has dissolved; transfer to a large bowl. Let cool slightly. Add rose water and stir to combine.
• Add egg yolk to sugar mixture; whisk until light and slightly thickened. Continue whisking and drizzle in strained brown butter until thick and incorporated. In a medium bowl, whisk together both flours, the cardamom, and salt. Add to brown butter mixture and stir until incorporated.
• Roll or scoop dough into 11/2‑inch balls and place about 1 inch apart on parchment-lined baking sheets. Imprint each ball with the grooved side of a meat mallet, pressing to 1/4 inch thick. Dust mallet with rice flour as needed to prevent sticking. Bake, rotating sheets halfway through, until edges of cookies just turn light golden, 16 to 18 minutes. Transfer cookies to wire racks to cool completely. (Cookies can be stored in an airtight container at room temperature up to 3 days.)

PERSIAN RICE

Steps:

• Bring water and kosher salt to a boil in a pot; add rice and cook, stirring, for exactly 7 minutes. Drain.
• Heat olive oil in a pot over medium-high heat. Cover bottom of pot with 1 layer of potato slices. Sprinkle cumin and salt over potatoes. Cook until potatoes are sizzling, 2 to 3 minutes; top potatoes with rice to form an even layer. Reduce heat to low and place butter slices over rice.
• Top pot with a layer of clean paper towels and place lid over towels. Steam until rice is fluffy, about 45 minutes.
• Grind saffron threads with a mortar and pestle. Mix crushed saffron with 1 1/2 tablespoons hot water in a large bowl. Add a couple spoonfuls of rice to saffron mixture and stir until rice is yellow.
• Spoon remaining rice into a serving bowl, top with saffron rice, and line edges of bowl with potatoes. Garnish with parsley.

PERSIAN RICE

Steps:

• Bring the water to a boil in a large pot, add the salt, and then boil the washed rice for ten minutes; drain and reserve.
• Dip the potato slices in the melted butter and use them to line the bottom AND sides of the same pot you just boiled the rice in.
• Pour any leftover butter in the bottom of the pot.
• Now, very carefully (don't move the potatoes), place the partially cooked rice into the potato-lined pot.
• Cover the pot with a teatowel and then its lid and place over medium-low heat; this steams the rice and cooks and browns the potatoes.
• This will take about 1/2 hour, but carefully check the rice for doneness and the potatoes for browning after about 20 minutes.
• When the rice and potatoes are done (potatoes will be browned and crispy), remove from heat and remove lid and teatowel.
• Place a large platter over top of pot and very carefully invert the pot.
• The whole thing should slide out; if some potatoes come away, put them back where they belong.
• I was told the crust is called the"tadiq" and it is the part the family members all fight over.
• I admit that, when I tried to make this dish, it all fell apart; it was tasty though.

IRANIAN YELLOW RICE WITH SAFFRON

Steps:

• For the rice: Sprinkle the saffron on the ice cubes in a small bowl and let sit at room temperature until the ice is completely melted, about 1 hour. This is your bloomed saffron.
• Meanwhile, rinse the rice a few times until the water runs clean.
• Melt the butter in a 3-quart saucepan over medium heat. Add half the onions and cook, stirring occasionally, until soft and golden, about 5 minutes. Add the rice and 1 teaspoon salt and stir to combine. Add 3 1/4 cups water and the bloomed saffron, then turn the heat to medium high.
• Bring the liquid to a boil, then lower the heat to medium. Cover the pan and cook until the liquid is absorbed and the rice is tender, 15 to 20 minutes.
• For the topping: Meanwhile, melt the butter in a large skillet over medium-low heat. Add the onions and fry, stirring occasionally, until golden brown, about 15 minutes. Add the raisins and cook, stirring occasionally, until warmed and slightly softened, about 2 minutes (see Cook's Note). Set aside.
• When the rice is ready, remove from the heat and let sit for 5 minutes so it can finish steaming. Fluff with a fork and transfer to a serving plate. Top with the onion and raisin mixture and serve.

PERSIAN RICE COOKIES (NAAN BERENJI)

Steps:

• Mix together the canola oil and white sugar.
• Beat eggs and add along with the rose water to the sugar mixture.
• Add the white rice flour, baking powder and cardamom and blend into a thick dough.
• Refrigerate for at least 20 minutes.
• Preheat the oven to 350F/180°C Line a cookie sheet with baking paper or oil lightly.
• Take a spoonful of dough the size of a walnut, roll into a ball between your palms, flatten slightly, and place on the cookie sheet. Repeat, leaving about an inch between cookies.
• Sprinkle the ground pistachios on top or poppy seeds if using.
• Place cookie sheet in the preheated oven and bake for about 15-22 minutes, or until firm and cracked on top. They should still be quite white but have a slight golden bottom.
• Remove from the oven and allow to cool before removing from the paper, and be careful these cookies crumble very easily.
• Store in an airtight container until serving.