Nan-e Berenji Recipe; How to Make Iranian Rice Cookies?

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Nan-e Berenji is one of the famous and very popular sweets in Kermanshah, also known as a souvenir of this city. In the past, Nan-e Berenji was considered one of the appropriate sweets for Nowruz. With the amount of ingredients in this recipe, you can prepare these rice flour cookies for 10.

Join CookingCounty with the recipe of Iranian Rice Cookies.

How to Make Nan-e Berenji?

Ingredients

Ingredient	Quantity
Oil	250 grams (1 full glass)
Powdered sugar	175 grams (1.5 glasses)
Egg	1 large
Rice flour	500 grams
Jam cardamom powder	1 tablespoon
The mixture of water and rosewater	1/2 cup (2 tablespoons of jam rosewater, the rest of the water)
Portulaca	as needed
Brewed saffron	as needed

Directions

Step One: Prepare the materials

Be sure to melt the solid oil, pour it into a glass, cool it, and then put it in the refrigerator to get stable. It is better to sift the powdered sugar with a silk cloth.

Step Two: Separate the yolk and albumen

First, separate the egg yolks and albumen. Stir the albumen with a mixer on high speed until it becomes foamy, and when you turn the dish upside down, it doesn’t pour, then put the egg whites in the refrigerator to cool.

Step Three: Stir the yolks with oil

Pour the oil and powdered sugar into a bowl and beat for 5 minutes with a mixer on high speed until they become kind of creamy, then add the yolk with cardamom powder, then stir for another 2 minutes until smooth.

Stirring the yolks with oil to make nan berenji

Step Four: Prepare Nan-e Berenji dough

Then take the egg albumen out of the refrigerator, add it to the ingredients, and stir with a scraper. Then pour the sifted rice flour into the ingredients and stir. It should be soft and fluffy. The dough may look a little smooth (remove the dough and roll it in your hand, it should be completely smooth and without cracks.)

Step Five: Rest the dough

At this stage, you can divide the ingredients into two parts and add saffron to the one and stir. Then cover the dough and put it in a dry place out of the refrigerator for 24 hours to make it more cohesive.

dough for rice cookies for making nane berenji

Step Six: Bake rice cookies

After 24 hours, remove the dough to the size of balls of the same size and roll it in your hands and shape it as desired with a Nan-e Berenji seal or the bottom of a tube and place it in the oven (there is no need to grease paper). Please place them in a preheated oven at 175 degrees for 20 to 25 minutes to bake the pastry.

Persian Rice Cookies Flavouring and Topping

Rose-flavored Water: Traditionally, cardamom and this would be it. However, every family modifies traditional dishes in a unique way.

Cardamom: A natural complement to rose water in a plethora of Middle Eastern delicacies and pastries is cardamom. If you don’t have any, just crack open 12 cardamoms, remove the seeds, and use a pestle and mortar to grind them into a fine powder. If you don’t have any, just crack open 12 cardamoms, remove the seeds, and use a pestle and mortar to grind them into a fine powder.

Ground Dried Rose Petals

Underneath Pistachios: A common element in Middle Eastern and Persian cooking are pistachios. You may also pulverize them and use them as an alternate topping for your Persian rice biscuits.

Persian Rice Cookie Design

Rice biscuits with a traditional Persian design embossed on them. Anything may be created using any tool for this.

I just draw four lines across with a regular fork to make the design you see. Additionally, you may use cookie stamps or simply push down once on the cookie surface with a flat fork.

How to Serve Rice Cookies?

Take the Nan-e Berenji out of the oven after they are golden. Put the rice cookies on the desired plate and serve it with Persian tea.

How to Store Iranian Rice Cookie?

Persian rice biscuits should be kept in an airtight container, just like any other cookie. They will keep for five days, although they will become notably softer and chewier by the third day.

Key Points in Preparing Rice Flour Cookies

Please do not add more rosewater because it will cause the cake to dry out and crack.
When the rice flour rests, it absorbs water and the final quality of the pastry increases.
If the dough dries after resting, add a tablespoon of water and if it is smooth, add some rice flour.
It is better not to use the oven tray to prepare sweets because it darkens the colour of the sweets.
The Nan-e Berenji are ready when it moves easily on the tray.
Allow the Nan-e Berenji to cool completely, then remove it from the tray.

FAQs on Iranian Rice Cookies Recipe

What are Persian rice cookies made of?

These crumbly cookies, Nan-e Berenji, are made of rice flour, oil, powdered sugar, and egg. Persian rice cookies are flavorful because of their cardamom, rosewater, and saffron.

How is rice flour different from regular flour?

As their name shows, rice flour is a powder from grinding rice, and wheat flour or regular flour is a powder made from grinding wheat. Another difference is in their amount of gluten, rice flour is gluten-free, but wheat flour is a medium-gluten flour.

What does rice flour do in cookies?

Rice flour gives a crumbly texture to cookies and helps them stick to their shapes. Also, rice flour gives the cookies a fantastic taste different from cookies made from other flours.

What is rice flour good for?

Rice flour is a thickening agent for several sauces, soups, stews, and gluten-free cookies, cakes, and pasta.

Do not forget to make this Persian rice cookie recipe and share it with us. If you also have any related questions about the Nan-e Berenji recipe, please do not hesitate to ask.