Rice Flour Cookies - Naan Berenji

Updated: Jun 6, 2021

It looks like I'm on a cookie roll these last couple of days. I'll blame working from home and the inevitable time of year we're in as the clock ticks towards Christmas.

It's not only Christmas that brings us together, it's also getting pretty close to the longest night of the year, as we fellow Iranians know as Shab-e-Yalda, also known as the winter solstice that falls on the 20th or 21st of December this year, depending on where you are in the world. A beautiful night that brings friends and family together to munch on nuts (Ajeel), beautiful seasonal fruit such as pomegranate and persimmon amongst other delectable Persian munchies. I'm planning what to make for that occasion as I'm typing this! I guess you can call me 'Shikamoo' or just a person who loves good food, if you hadn't guessed that includes all Iranians! ;)

Now back to my Naan Berenji, this is a cookie made with rice flour and is very light and crumbly, so bite into it carefully :) I've made two versions here, one with just rosewater and the other with rosewater and saffron, washed down with a lovely cup of Persian saffron tea.


250g rice flour

87g confectioners sugar

125g butter or margarine

1 egg medium size

1 tsp ground cardamom

2 tsp rosewater

1/2 tsp ground saffron diluted (should be very dark in colour)

For the garnish

2 tbsp ground pistachio

2 tbsp ground rose petals

1 tsp poppy seeds

Note: Oven 150°C or Gas Mark 2 for 15/20 minutes


Step 1

  • Add the rice flour, confectioners sugar and cardamom to a large mixing bowl

  • Add the butter and the egg yolk

  • Whisk the egg white and add to the rest of the ingredients

  • Mix until all the dry ingredients have binded well with the butter and the egg to make a semi moist slightly sticky dough

Step 2

  • Divide the dough into two parts

  • Add 1 1/2 tsp rose water to one part and mix into the dough

  • Place in a plastic bag and set aside for one hour to rest in the fridge

  • Add 1/2 tsp rose water and 1 tsp diluted saffron to the second part and mix into the dough

  • Place in a plastic bag and set aside for one hour to rest in the fridge

Step 3

  • After the dough has rested, remove from the plastic bag

  • Flatten and make into round 5 cm by 5 cm, thickness around 1/2 cm shapes using cookie cutters. You can also blend pieces of each dough so your cookie has two colours mixed into it.

  • Place on a baking try

  • Sprinkle the poppy seeds over each cookie

  • Place in the oven at 150°C or Gas Mark 2 for 15 to 20 minutes

Step 4

  • Remove from the oven

  • Whilst still hot, sprinkle the ground pistachios and rose petals over the Rice Flour Cookies - Naan Berenji

Enjoy with lovely Persian tea. Another extremely moreish cookie you won't stop nibbling on! :) Noosh-e-Jaan :)

Heavens Roses - Golhaye Behesht
Rice Flour Cookies with Saffron - Naan Berenji

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