IRANIAN RICE COOKIES (NAN-E BERENJI)
Two classic Middle Eastern ingredients, rice flour and rose water, come together in these uniquely textured special-occasion cookies. Brown butter adds just the right amount of richness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 16
Number Of Ingredients 8
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.
NAN-E NOKHOCHI PERSIAN COOKIES
My favorite Iranian cookie! These are made from chickpea flour and have such a unique and lovely taste. They melt right in your mouth and are irresistible. They pair nicely with tea.
Provided by Barbell Bunny
Categories Dessert
Time 1h35m
Yield 60 cookies
Number Of Ingredients 6
Steps:
- Sift and combine the chickpea flour, confectioner's sugar, and ground cardamom.
- Add oil or butter and mix well.
- Add rose water, and continue to mix.
- Tightly pack the flour mixture into a small rectangular pan that is 3/4" deep.
- Cover with plastic wrap and refrigerate for one hour to harden the dough.
- Remove from the refrigerator.
- Preheat oven to 300 degrees.
- Cut the dough with a small cookie cutter (3/4" x 3/4". Traditionally a clover or flower cutout is used.).
- Place cookies on a baking sheet one inch apart.
- Garnish with crushed pistachios.
- Bake for 20-25 minutes, or until the base of the cookie is slightly golden.
- Allow the cookies to cool before transferring to a cooling rack or storage container. Be careful, as they are delicate.
Nutrition Facts : Calories 55.8, Fat 3.3, SaturatedFat 0.4, Sodium 3.5, Carbohydrate 5.3, Fiber 0.7, Sugar 2.6, Protein 1.3
NAN-E BERENJI
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
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.
PERSIAN RICE COOKIES (NAAN BERENJI)
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
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.
NAN-E GERDUI - TRADITIONAL PERSIAN WALNUT COOKIES
This really is a Persian classic & is easy to make. This recipe comes from the book New Food of Life by famous Iranian cook & bestselling author Najmieh Batmanglij.
Provided by Um Safia
Categories Drop Cookies
Time 30m
Yield 20 cookies, 5 serving(s)
Number Of Ingredients 5
Steps:
- In a mixing bowl, beat egg yolks until creamy. Add the confectioners' sugar, vanilla, and walnuts. Beat thoroughly for a few minutes with a wooden spoon.
- Preheat oven to 300°F Grease a cookie sheet. Drop batter by the teaspoonful on the sheet, leaving about 2 1/2 inches between cookies. Decorate each one with ground pistachios.
- Bake 15 to 20 minutes in the center of the oven. Remove the cookies from the oven and cool. Lift the cookies off the sheet.
- Arrange the cookies on a serving dish. Nush-e Jan!
Nutrition Facts : Calories 443.2, Fat 36, SaturatedFat 4.5, Cholesterol 166, Sodium 8.7, Carbohydrate 25.8, Fiber 3.5, Sugar 19.2, Protein 10.2
PERSIAN CHICKPEA FLOUR COOKIES (NAN-E NOKHOCHI )
Make and share this Persian Chickpea Flour Cookies (Nan-E Nokhochi ) recipe from Food.com.
Provided by luisawoods
Categories Dessert
Time 45m
Yield 36 cookies
Number Of Ingredients 5
Steps:
- Beat butter & powdered sugar together until creamy.
- Add egg yolk & cardamom.
- With your hands knead in the chickpea flour until smooth.
- Pinch off tiny pieces of dough about the size of hazelnuts and roll them into balls between the palms of your hands.
- Decorate the tops of the cookies by pricking them with the tines of a fork or by pressing the back of the tines horizontally onto the cookies.
- Place on a lightly greased cookie sheet and bake in a slow oven (300F) for about 30 minutes. This dough is very "short" and needs to be well kneeded. For an even "shorter" dough, omit the egg yolk.
Nutrition Facts : Calories 79.5, Fat 5.6, SaturatedFat 3.3, Cholesterol 18.2, Sodium 48.6, Carbohydrate 6.3, Fiber 0.6, Sugar 3.8, Protein 1.3
NAN-E NOKHOCHI (PERSIAN CHICKPEA-FLOUR COOKIES)
Steps:
- Beat the butter, sugar and cardamom together until creamy. Beat in the egg yolk (to make a firmer cookie, or omit to keep it more "short"). Mix in the flour and knead until smooth. Traditionally the dough is rolled out and cut with a cookie cutter, or made by hand into little balls. As the dough is quite difficult to handle, I prefer the following alternative: Pack the dough firmly into a greased rectangular container so that it is about 1/2 inch thick. Cut across both ways to make 1/2 cubes. Chill the dough for about 1/2 hour, then carefully remove the cubes. Place the cookies about 1 inch spacing on a baking sheet. Bake for 25 minutes at 300. Allow to cool on the sheet before removing.
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