Persian Cookies

Description

In this podcast episode Beata and Bita explore Persian cookies which are often presented on the Persian New Year Norooz sofreh haft-seen table spread, weddings, and special occasions. They also include a simple recipe for Naan Berenji Persian Rice Flour cookies to inspire their listeners.

What makes Persian cookies unique:

Many of the cookie varieties
Often ornately decorated, colorful and beautiful
Naturally gluten-free; rice flour (naan berenji), chickpea flour (nokhodchi), nut-based
Flavors - rose water, cardamom, cinnamon

Occasions and traditions to serve and enjoy Persian cookies:

On the sofreh/table setting for special occasions
Parties, with tea particularly
Any occasion!
Often presented in a variety of multiple types of cookies

Naan Berenji | Persian Rice Flour Cookies recipe share

Equipment - a bowl, a spoon, and hands; a cookie press (optional), thimble, or small spoon
Ingredients - oil, powdered sugar, rice flour, egg yolks, rose water (cardamom, optional)
Recipe notes - rice flour produces a delicate cookie batter; refrigerate for a minimum of 2 hours, overnight preferable
Decorate with chia seeds or poppy seeds