Rice cookies: Naan berenji recipe
Rice cookies or Naan berenji are a traditional and popular Iranian pastry made with rice flour. They are white, soft, and crumbly, and are usually flavored with cardamom and rose water. Rice cookies are a staple on Nowruz trays and traditional Iranian ceremonies, and are perfect for home consumption or small-scale sales. Their light texture and mild flavor make them a favorite for children and adults alike. These small, fragrant pastries were a staple of grandmothers’ tables and were a source of joy for all Iranians. Iranian Shirini Nargili (Coconut Sweets) are also a great option for baking and parties that will attract everyone.
Ingredients for Rice cookies (Makes about 40)
Note: Using fresh rice flour and natural butter greatly improves the quality of Rice sweets.
| Rice flour | 250 grams |
| Butter or lard | 150 grams |
| Powdered sugar | 100 grams |
| Egg yolk | 1 Pc |
| Rose water | 2 tablespoons |
| Powdered cardamom | 1/2 teaspoon |
| Pistachio or almond powder for garnish | As needed |
How to make Rice cookies (Naan berenji) step by step
Step 1: Prepare butter and powdered sugar
Soften the butter at room temperature and beat with powdered sugar for about 3 to 5 minutes with an electric mixer until a creamy, light, and fluffy mixture is created.
Step 2: Add yolk and rose water
Add the egg yolk and rose water and beat for about 1 more minute until smooth.
Step 3: Add rice flour and cardamom
Sieve the rice flour and cardamom powder twice and gradually add them to the ingredients. Use a whisk or your hands to combine the ingredients just until combined and avoid over-kneading. Over-kneading will harden and destroy the crumbly texture of the Rice bread.
Step 4: Resting the Dough
Place the dough in a freezer bag and let it rest in the refrigerator for 30-60 minutes. This will help the cookies hold their shape better and prevent them from cracking when baked.
Step 5: Shaping the Cookies
Preheat the oven to 170°C and scoop walnut-sized balls of dough, and roll them in your hands. Place them on a baking tray lined with parchment paper. You can press each ball down with your hand or the back of a spoon to flatten it a bit, then decorate with pistachio or almond powder.
Step 6: Bake the Rice cookies
Place the tray on the middle shelf of the oven and bake for 12-15 minutes. The texture of the Rice sweets should be soft and slightly crumbly, and the cookies should not have much color change. After removing from the oven, let them cool completely and place them in the desired container.
Rice Cookies(Authentic Naan Berenji Recipe)
Ingredients
Method
- Cream Butter & Sugar
- Beat softened butter and powdered sugar for 3-5 minutes until light and fluffy.
- Add Wet Ingredients
- Mix in the egg yolk and rose water. Beat until smooth.
- Add Dry Ingredients
- Sift rice flour and cardamom twice. Gradually add to the mixture and gently combine. Do not overmix.
- Rest the Dough
- Wrap the dough and refrigerate for 30–60 minutes.
- Shape the Cookies
- Preheat oven to 170°C (340°F). Roll walnut-sized balls and slightly flatten. Garnish with pistachio or almond powder.
- Bake
- Bake for 12-15 minutes on the middle rack. Cookies should remain pale and soft.
- Cool & Store
- Let cool completely before transferring to an airtight container.
Rice Cookies Pro Tips
- Fresh, sifted rice flour will give a softer texture.
- Natural butter improves the flavor and aroma of the pastry.
- Do not over-knead the dough.
- Resting the dough is essential to prevent cracking.
- Short baking and controlling the oven temperature will maintain the white color of the pastry.
Rice cookies storage
- After cooling, store in a sealed container in a dry place.
- Shelf life at room temperature: 10-14 days
- Freezable: Up to 1 month
Benefits of Rice cookies for the body
- Quick energy source: Rice flour and sugar provide instant energy.
- Mild and easy to digest: Suitable for children and the elderly.
- Long shelf life: Lower risk of spoilage than cream pastries.
Disadvantages of Rice cookies for the body
- High sugar and high glycemic index: Not suitable for diabetics if consumed in large quantities.
- Saturated fat: Using too much butter may raise cholesterol.
- Low nutritional value: Lacks sufficient fiber and important micronutrients.
- Risk of tooth decay: Excessive consumption and lack of oral hygiene.
Conclusion
Rice cookies, with their soft, crumbly texture and pleasant aroma of cardamom and rose water, are one of the traditional Iranian sweets that always have a special place on Nowruz trays and family celebrations. By following this step-by-step recipe and professional tips, you can prepare homemade Rice cookies with a beautiful appearance and unique taste, whether for personal consumption, as a gift, or even for home sale.
Now it’s your turn: try our recipe and experience the pleasure of an authentic traditional Iranian sweet at home!
Wikipedia(Rice cookies-Naan berenji)
Frequently Asked Questions About Rice Cookies
1- Why do my Rice Cookies cookies crack while baking?
Cracking usually happens if the dough hasn’t rested long enough or if it’s too dry. Make sure to refrigerate the dough for at least 30-60 minutes and avoid adding too much rice flour. Proper resting helps the cookies hold their shape.
2- Can I use oil instead of butter in Rice Cookies?
Traditional Naan Berenji uses butter or sometimes solid shortening for the best texture and aroma. Oil can be used, but the cookies may lose their classic crumbly texture and rich flavor.
3- How do I keep the cookies white after baking?
Bake them at a low temperature (around 170 C / 340 F) and avoid overbaking. Naan Berenji should not brown significantly-removing them at the right time keeps their signature white appearance.
4- How long do Persian rice cookies stay fresh?
When stored in an airtight container at room temperature, they stay fresh for 10-14 days. You can also freeze them for up to one month without losing quality.
5- Can I make Rice Cookies without rose water?
Yes, but rose water gives the cookies their traditional Persian aroma. If unavailable, you can substitute with a small amount of vanilla extract, though the flavor will be different from the authentic Iranian version.