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Nan-e berenji
نان برنجی · Kermanshah rice-flour cookies with cardamom, rosewater and poppy seeds
Kermanshah in western Iran is famous for its nan-e berenji, and in the weeks before Nowruz bakeries there pack them by the boxful for guests who come visiting through the holiday. Made with rice flour, they are pale, crumbly and melt on the tongue, scented with cardamom and rosewater and sprinkled with a few poppy seeds. Many families make the dough a day ahead. The common mistake is letting them colour in the oven; they should come out white with only the faintest gold underneath. Chef's tip: rest the dough in the fridge for at least an hour so the rice flour hydrates; otherwise the cookies crack and spread.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 12
Ingredients
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What you'll need
Fresh ingredients (1)
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Method
0/7 doneStep 1: Beat the 5 ½ oz unsalted butter or ghee and 4 oz icing sugar together with a spoon or electric whisk for 3–4 minutes, until pale and fluffy.
4 minStep 2: Beat in the 1 egg white white, 2 tbsp rosewater and 1 tsp ground cardamom until smooth.
2 minStep 3: Stir in the 10 ½ oz fine rice flour in three batches, then knead lightly with your hand until it comes together into a soft dough that doesn't stick. Wrap and chill for at least 1 hour, or overnight.
60 minStep 4: Heat the oven to 325°F (275°F fan) and line two trays with baking paper. Roll the dough into walnut-sized balls, flatten each to a 1 cm disc and space them 3 cm apart.
15 minStep 5: Press a pattern into each with the back of a fork or a small decorative tool and sprinkle a pinch of 1 tbsp poppy seeds seeds on top.
5 minStep 6: Bake one tray at a time for 13–15 minutes, until the cookies are set and dry on top but still white; the bases should be barely golden.
15 minStep 7: Leave on the tray for 10 minutes; they are very fragile while warm. Cool on a rack and store in an airtight tin for up to 2 weeks.
10 min
Nutrition per serving
- Calories
- 235 kcal
- Protein
- 2 g
- Carbs
- 32 g
- Fat
- 11 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does nan-e berenji take?
- About 120 minutes in total: 90 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of unsalted butter or ghee?
- Butter, same amount (keep the heat a little lower, butter burns sooner).
- What can I use instead of icing sugar?
- Caster sugar, same amount.
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