Noon Berenji (Naan Berenji) - Persian Rose Water Rice Cookies

These cookies are light, tasteful, and traditional. They are eaten/made mostly for Persian new year, but also are served at weddings. I love the texture of these cookies. They are super easy to make and gluten free!

Poppy seeds contain anti-oxidants as well as lots of fiber (in 19.5 grams you have 51% of your daily recommended fiber). "Poppy seeds contain good levels of minerals like iron, copper, calcium, potassium, manganese, zinc and magnesium".


Fine rice flour - 3 3/4 cups
Powdered sugar - 1 1/2 cups 
Cooking oil - 1 cup
Rosewater - 1/2 cup 
Eggs - 2 separated

Makes about 80-90 little cookies (1 inch balls squished)
Takes about 1 hour 

Preheat your oven to 300 degrees F.

Mix your oil

With your powdered sugar

Add your 2 egg yolks and stir until well mixed.

In a separate bowl beat your egg whites until fluffy but still liquid (not near peaks).

Mix in your rosewater 

With your Rice Flour and egg whites.

I spooned my mix into a thick Ziploc bag and placed in the freezer for 20 min.

Cut the tip of your bag (about an inch) and pipe 1 inch lines onto a baking sheet covered with parchment paper. They do not expand so no worry. what you see is pretty much what you get as far as color and size goes.

Roll into balls. Then flatten either with your finger or criss-crossed with a fork. 

Add your poppy seeds on top.

Bake for 15-20 until the bottom is light brown. The color of the cookie will not change nor will it expand in size. 

You get either the criss-cross or the finger print form. Take your pick.

Cool then serve. 



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