Episode 74: Persian Cookies

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
To elevate the decor, add edible gold glitter or edible gold paint

Ask the Beats

The Beats ask each other about their favorite type of cookie

Bita’s response – Naan berenji | Persian rice flour cookies, Russian tea cakes, any home-baked cookie that is made using powdered sugar.

Beata’s response – Naan nokhodchi, naan gerdooee (crunchy exterior, soft walnut interior), kaak – diamond shaped delicate layered cookie

Podcast episode references:

Episode 6 Shirini | Persian Desserts

Episode 9 Persian Tea | Chia

Modern Persian Food Podcast: 3 part series about Norooz/Nowruz

Episode 22: Norooz part 1: Prelude to Persian New Year and Charshambeh Souri

Episode 23: Norooz Part 2, Persian New Year Haft-Seen and Food

Episode 24: Norooz Part 3: Persian New Year Sizdah Bedar

Bita’s recipe for Naan Berenji | Persian Rice Flour Cookies