Persian Rice Cookies (Naan Berenji) – a delicious recipe with canola oil, sugar, eggs, iranian rose water, rice flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix together the canola oil and white sugar.
2
Beat eggs and add along with the rose water to the sugar mixture.
3
Add the white rice flour, baking powder and cardamom and blend into a thick dough.
4
Refrigerate for at least 20 minutes.
5
Preheat the oven to 350F/180u00b0C Line a cookie sheet with baking paper or oil lightly.
6
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.
7
Sprinkle the ground pistachios on top or poppy seeds if using.
8
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.
9
Remove from the oven and allow to cool before removing from the paper, and be careful these cookies crumble very easily.
10
Store in an airtight container until serving.
623
kcal
Calories
26
g
Fat
85
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/3 cup canola oil, 2/3 cup confectioners' sugar (regular white sugar works too!), 2 eggs (May use egg replacer), 2 tablespoons iranian rose water, and more.
Yes, Persian Rice Cookies (Naan Berenji) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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