Persian Nan-e Berenji Rice Cookies with Rose Water
These elegant Persian rice cookies are delicate, fragrant, and melt-in-your-mouth tender. Infused with aromatic rose water and studded with poppy seeds, they are a traditional treat perfect for celebrations or afternoon tea.
Ingredients
Ingredients
- 2 cups rice flour fine, white rice flour
- 1 cup unsalted butter softened at room temperature
- 1 cup powdered sugar plus more for optional dusting
- 1 tbsp rose water pure, food-grade
- 1 tsp cardamom powder
- 2 tbsp poppy seeds for decoration
- 0.25 tsp salt
- 1 tbsp milk or water if needed to bind dough
Notes
STORAGE: Store cooled cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months; layer them between sheets of parchment paper in a freezer-safe container. MAKE-AHEAD: The cookie dough can be made, shaped, and kept covered on baking sheets in the refrigerator for up to 2 days before baking, or frozen for up to 1 month. Bake directly from frozen, adding 1-2 minutes to the baking time if needed. SUBSTITUTIONS: For a stronger floral note, you can increase the rose water to 1.5 tablespoons. If you don't have poppy seeds, a single slivered almond pressed into the center is also traditional. SERVING: These are perfect with hot black tea, coffee, or as part of a dessert platter with fresh fruit and nuts.