Persian Chickpea Flour Cookies Nan E Nokhochi Food

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NAN-E NOKHOCHI PERSIAN COOKIES



Nan-E Nokhochi Persian Cookies image

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

3 1/2 cups chickpea flour, roasted
3/4 cup vegetable oil or 3/4 cup clarified butter
1 cup confectioners' sugar
3 teaspoons ground cardamom
1 tablespoon rose water
4 tablespoons crushed pistachios, for garnish

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



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.

NAN-E NOKHOCHI (PERSIAN CHICKPEA-FLOUR COOKIES)



NAN-E NOKHOCHI (PERSIAN CHICKPEA-FLOUR COOKIES) image

Categories     Cookies     Bean     Bake

Yield 80 cookies

Number Of Ingredients 5

1 cup butter
1 cup confectioners sugar
1 egg yolk (optional)
1 T. ground cardamom
2 1/2 cups chickpea flour

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.

PERSIAN CHICKPEA FLOUR COOKIES (NAN-E NOKHOCHI )



Persian Chickpea Flour Cookies (Nan-E Nokhochi ) image

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

1 cup butter
1 cup powdered sugar
1 egg yolk
1 teaspoon ground cardamom
2 cups chickpea flour

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

IRANIAN RICE COOKIES (NAN-E BERENJI)



Iranian Rice Cookies (Nan-e Berenji) image

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

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 rice flour, plus more for dusting
1/2 teaspoon freshly ground cardamom
1/2 teaspoon kosher salt

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.

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