Rice Cookies

Name: Rice Cookies (Nan-e berenji)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Makes 36 pieces
Cuisine: Iranian
Ingredients: 1½ cups (300 g) sugar; ½ cup (120 ml) water; 2 tablespoons poppy seeds; 3 cups (450 g) rice flour; 2 tablespoons ground raw pistachios; 2 tablespoons dried rose petals, crushed; ½ teaspoon lime juice; ¼ cup (60 ml) rose water; 4 egg yolks, at room temperature syrup (made in step 1); 4 egg yolks, at room temperature syrup (made in step 1); 1 cup (240 ml) oil or clarified butter*; 1 cup (240 ml) oil or clarified butter*; ¼ teaspoon sea salt; 2 teaspoons cardamom powder

Nan-e berenji

Preparation info

Makes
36 pieces

Difficulty
Easy
Ready in
45 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

Syrup

1½ cups (300 g) sugar
½ cup (120

Asia
Iran
Vegetarian
Cookies
Southeast Asia

Method

Prepare the syrup by combining sugar and water in a saucepan. Stir well until the sugar dissolves completely. Bring to a boil and simmer for 2 minutes (be careful not to overboil), remove from heat, add rose water and lime juice, and set aside to cool. It should be at room temperature and not too thick.
In a warm mixing bowl, whisk the egg yolks until creamy. A