Nan E Berenji Food

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NAN-E BERENJI



Nan-e Berenji image

A staple during Nowruz (Persian New Year) festivities, these delicate cookies are flavored with rosewater and cardamom and have a texture similar to shortbread. Made with rice flour, nan berenji are also gluten-free. Traditionally, one forms balls from the dough, then presses them with a Persian cookie stamp that leaves a curved ridged design on top of the cookie, but you can achieve a similar effect using a spoon. Be sure to let the dough fully rest in the fridge so the flour has time to hydrate and the flavors can meld.

Provided by Food Network Kitchen

Categories     dessert

Time 6h45m

Yield about 24 cookies

Number Of Ingredients 7

2/3 cup confectioners' sugar
1/2 cup (1 stick) unsalted butter, at room temperature
2 large egg yolks
2 teaspoons rosewater
1 teaspoon ground cardamom
2 cups rice flour, plus more if needed (See Cook's Note)
Black sesame seeds or poppy seeds, optional

Steps:

  • Beat the confectioners' sugar and butter in a large bowl with an electric mixer until creamy. Add the yolks and mix until creamy and smooth, about 1 minute. Add the rosewater and cardamom and mix until combined, about 1 minute.
  • Add the rice flour and stir using a rubber spatula until you have a soft dough that's still a bit moist, about 3 minutes. If needed, add more rice flour 1 tablespoon at a time. Transfer the dough to a clean bowl, cover tightly with plastic wrap and refrigerate until firm, 4 to 6 hours.
  • Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
  • Scoop 1/2 tablespoon of the dough and roll it into a ball. Place the ball on the prepared baking sheet and gently press it into a 1/2-inch-thick disc. Repeat with the remaining dough, spacing the discs 2 inches apart. Using the edge of a small spoon, gently make a series of curved indentations on top of each disc, radiating out from the center. Sprinkle with sesame seeds (if using).
  • Bake until the edges start to lightly brown, 8 to 10 minutes. Let cool on the baking sheet for 10 minutes, then transfer the cookies to a wire rack. The cookies keep, refrigerated in an airtight container, for up to 4 days.

IRANIAN RICE COOKIES



Iranian Rice Cookies image

The textured end of a meat mallet is gently pressed into the dough of these cardamom- and rose water-scented cookies to form a grid pattern.

Provided by the editors of Martha Stewart Living

Categories     Cookie     Cardamom     Persian New Year     Soy Free     Peanut Free     Tree Nut Free     Bake     Dessert     Christmas     Christmas Eve

Yield Makes about 16

Number Of Ingredients 8

1 1/2 sticks (3/4 cup) unsalted butter
1/4 cup sugar
1/8 teaspoon rose water
1 large egg yolk
1/2 cup unbleached all-purpose flour
3/4 cup white rice flour, plus more for dusting
1/2 teaspoon ground cardamom, preferably fresh
1/2 teaspoon coarse salt

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 COOKIES (NAAN BERENJI)



Persian Rice Cookies (Naan Berenji) image

Nice light flavoured naturally-wheat free cookies from Iran. They are similar to ghorabeyeh, an Arabian Gulf shortbread cookie. The addition of eggs in this results in a fluffy, delicate texture. If rice flour is unavailable, grind raw rice or cream of rice to a fine powder in a coffee or spice grinder. This is a really light, fragrant cookie and is especially good with tea or (rice/moo) milk. Modified mainly from http://dessertofthemonthclub.blogspot.com by Kat.

Provided by UmmBinat

Categories     Dessert

Time 57m

Yield 20 cookies, 20 serving(s)

Number Of Ingredients 8

1/3 cup canola oil
2/3 cup confectioners' sugar (regular white sugar works too!)
2 eggs (May use egg replacer)
2 tablespoons iranian rose water
2 1/4 cups rice flour
1/4 teaspoon baking powder (make sure gluten-free if on GF diet)
3/4 teaspoon ground cardamom
ground roasted pistachio nuts (to garnish) or poppy seed (to garnish)

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.

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