Naan Berenji Persian Rice Flour Cookies
Light and aromatic, Naan Berenji Persian Rice Flour Cookies are delicate, lightly sweetened, pretty cookies. Traditionally served around the Persian New Year and welcome any time of year! Our recipe is low in sugar and naturally gluten-free. Naan berenji is my favorite of all Persian cookies and sweets! I can easily eat a whole plate of rice flour cookies.
I made these cookies at least a half a dozen times last spring in anticipation of the Persian New Year. I tried every rendition and settled on this recipe that I am sharing in this post today. I had fun experimenting with various methods of decorating the little cookies as well. I share tips for easy imprints here and in the recipe notes.
Flavored with rosewater, these cookies are quite aromatic.
As you can see from the images in this post, I used many decorating techniques. Each time I make these cookies they turn out a bit different.
Some say that the concept of cookies originates in Persia. Hooray! Another great thing from our culture. As a culture, we can take credit for long-haired cats, intricate hand-woven carpets, and tiny cookies!
Persian cookies are just how I like things, small. The typically smaller size of these cookies makes portion control much easier to manage. Five or six mini Persian cookies are equivalent to one standard-sized cookie in the U.S.
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Specialty Ingredients Needed to Make Persian Rice Flour Cookies:
There are two unique ingredients needed for this recipe – rice flour and rose water. Sadaf and Golchin are well-known brands among the Persian community (both companies are in the L.A. area). You can find Sadaf and Golchin rose water and rice flour in international/middle eastern markets. Overall Steps for Making these Rice Flour Cookies:
- Mix ingredients
- Squeeze the dough together with hands
- Wrap dough and chill
- Shape small balls, flatten and decorate
- Bake
Steps for Preparing the Cookie Dough for Baking:
- Once you mix the ingredients together, press and squeeze with your hands to form a large ball.
- Wrap in plastic wrap and cool in the refrigerator for at least 20 minutes.
- Roll and shape the dough into small circles, about 1/2 inch in diameter. Working with a rice flour-based cookie takes some getting used to it. The dough is delicate and crumbly. You must use your hands to squeeze the dough together and to shape it. Place balls on a tray and flatten and shape with your fingers and hands. These cookies stay intact and will not spread so they can be arranged close together on the tray.
- A little trick for making a pretty floral pattern without fancy molds is to use a thimble! I have one in our sewing kit thanks to my handy mom.
- Press a circle in the center. Then press 3 or 4 more circles going around the sides. It takes a bit of time and patience but the results are pretty. Artsy kids and teens will have fun helping decorate these cookies.
- Traditionally Naan Berenji cookies are topped with poppy seeds. I keep chia seeds in the house and use chia as the topping. Only a pinch is needed.
I love the taste of these cookies so much! It’s hard for me not to overindulge in snacking on the cookie dough. The rosy flavor reminds me of eating Persian ice cream, mmm.
Friends, I tried every version and combination of these cookies. I used butter, I used vegetable oil, I used olive oil, and I used combinations of the oil ingredient. I made Naan Berenji cookies 6 times in two weeks! I settled on using olive oil for this recipe. I recommend using a mild and buttery olive oil vs. an olive oil that has a very robust and bold taste.
If you have not tried these cookies, be prepared for a crumbly, flaky texture and an aromatic taste. Rose water is a different flavor for some people that may take getting used to. Once you do my guess is you will like these fragrant little gems.
If you are serious about making these pretty cookies I recommend you order a set of Cookie Press Flower Stamps. You can get yours by clicking HERE.
A plateful of tiny Persian cookies is so fun to have around for special occasions. We often have them on our Persian new year (called Norooz, also spelled Norouz, Nowruz, Noruz, and Nowrouz) special table setting called the Haftseen (also spelled Haft-seen, Haftsin, and Haft-sin). For more information about our spring Persian New Year celebrations, see our post on Haftseen for Norooz.
I sometimes double up on the sugar when making these for extended family gatherings. It is more traditional to have them much sweeter than I make them for myself and our immediate family. These cookies are best with a steaming cup of Persian cardamom tea. For a modern twist, try them with a cozy cup of Hot Mulled Apple Cider!
Another favorite Persian dessert recipe of ours is Persian Rice Pudding made with coconut milk!
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Hugs,
Bita
