Saffron Rice Cookies

Name: Saffron Rice Cookies (Nan-e Berenji-e Kordi/Qors-e Khorshidi)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Makes 36 to 40 cookies
Cuisine: Iranian
Ingredients: 1 teaspoon fresh lime juice; ½ teaspoon ground saffron threads dissolved in ¼ cup/60 ml rose water; 4½ cups/675 g rice flour; 4 egg yolks at room temperature; 1½ cups/300 g sugar; 2 tablespoons purslane or poppy seeds; 1 cup/240 ml oil or softened butter; ⅛ teaspoon fine sea salt; 1 tablespoon ground cardamom

Nan-e Berenji-e Kordi/Qors-e Khorshidi

Preparation info

Makes
36 to 40
cookies

Difficulty
Easy
Ready in
1 hr

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

The bakers in Sanandaj in the

Ingredients

Asia
Iran
Cookies
Vegetarian
Gluten-free

Ingredients

Method