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Rice cookies are healthy Iranian snacks.

Rice Cookies(Authentic Naan Berenji Recipe)

Learn how to make authentic Rice cookies(Naan Berenji) with this easy step-by-step recipe. Soft, crumbly, and delicately flavored with rose water and cardamom-perfect for Nowruz, tea time, or homemade gifting.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 40 pieces
Course: Cookies, Dessert, Iranian Sweets, Sweet
Cuisine: Iranian, Persian
Calories: 85
Ingredients Method

Ingredients
  

  • 250 g rice flour finely sifted
  • 150 g unsalted butter softened
  • 100 g powdered sugar
  • 1 egg yolk
  • 2 tbsp rose water
  • ½ tsp ground cardamom
  • Pistachio or almond powder for garnish

Method
 

  1. Cream Butter & Sugar
  2. Beat softened butter and powdered sugar for 3-5 minutes until light and fluffy.
  3. Add Wet Ingredients
  4. Mix in the egg yolk and rose water. Beat until smooth.
  5. Add Dry Ingredients
  6. Sift rice flour and cardamom twice. Gradually add to the mixture and gently combine. Do not overmix.
  7. Rest the Dough
  8. Wrap the dough and refrigerate for 30–60 minutes.
  9. Shape the Cookies
  10. Preheat oven to 170°C (340°F). Roll walnut-sized balls and slightly flatten. Garnish with pistachio or almond powder.
  11. Bake
  12. Bake for 12-15 minutes on the middle rack. Cookies should remain pale and soft.
  13. Cool & Store
  14. Let cool completely before transferring to an airtight container.