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    Home » Our latest posts » Cookies

    Nan-e Berenji: Gluten Free Persian New Year Cookies

    March 20, 2022 Filed Under: Cookies, Desserts

    Jump to Recipe Print Recipe
    Nan-e Berenji are Perisan New Year's Cookies flavored with rose water and cardamom traditionally served for Nowruz.

    Nan-e Berenji, or Nan Berenji or Naan Berenji, are floral sweetly spiced shortbread cookies perfect for celebrating Spring.

    Persian new year's cookies with poppy seeds on a plate with text overlay (nan-e berenji)

    Rose flavored cookies? YES!

    If you have never tried floral flavored food they taste just like the smell.

    You might be able to find rose water at a good liquor store. But, I bought this Nielsen-Massey version online. It might seem a bit pricey but a little goes a long way. You can add a little in homemade jams or jellies, add a splash to drinks like this Blackberry Prosecco Punch or try it in Raspberry Rose Sugar Cookies, Rose Milk Gelatin.

    In Nan-e Berenji the rose flavor is paired with cardamom. A-MAZ-ING! You can omit the cardamom if you like, but it is one of my favorite spices. It's like a combination of cinnamon and nutmeg with a hint of mint and citrus.

    How to Shape Nan-e Berenji

    nan e berenji shaped 2 different ways

    These cookies are traditionally rolled into a ball and then pressed with a decorative stamp to help hold the poppy seeds on top. You can purchase moon cake molds like this to achieve the effect.

    I did not have those, so I searched my kitchen for anything I could use for a pretty design and came up with the bottom of the cardamom jar. It worked okay, but the edges cracked and it wasn't as pretty as I'd like.

    Then I tried a spoon trick I read in another post to make a flower shape. Turn a spoon sideways and press lightly from the center outward making spokes. No cracking and a lovely little spring flower.

    More Spring Sweets Recipes from #OurFamilyTable

    We are gearing up for Spring with these lovely desserts.

    Springtime Sweets

    • Almond Joy Macaron from A Kitchen Hoor's Adventures
    • Carrot Cake with Cream Cheese Frosting from The Spiffy Cookie
    • Easy Cream Cheese Frosting from Art of Natural Living
    • Easy Springtime Fudge from A Good Life
    • Meyer Lemon Cashew Fudge/Lemon Kaju Kathli from Magical Ingredients
    • Nan-e Berenji (Persian Rice Cookies) from That Recipe
    • Strawberry Cheesecake Macarons from Jen Around the World
    • Tropical Cupcakes with Passion Fruit Frosting from Hezzi-D's Books and Cooks


    We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

    Nan-e Berenji (Persian New Year Cookies)

    Persian new year's cookies with poppy seeds on a plate with text overlay (nan-e berenji)
    Print Recipe Pin Recipe

    Ingredients
     

    • 1 cup butter
    • 1½ cup powdered sugar
    • 2 eggs (seperated)
    • 3¼ cups rice flour
    • 1 tablespoon rose water
    • 3 tablespoons water
    • 1 teaspoon ground cardamom
    • 2 tablespoons poppy seeds

    Instructions
     

    • In a mixing bowl combine butter, powdered sugar and egg yolks.
    • Add flour, rose water, water, and cardamom.
    • In a separate bowl, beat egg whites to firm peaks (when you remove the beater the "mountain" stands up straight but the tip of it folds over. A little more than soft peak, but not stiff peak).
    • Fold the egg whites into the other ingredients and refrigerate overnight.
    • Preheat oven to 300° F.
    • Roll into tablespoon size balls and flatten with a cookie press or the tines of a fork or turn a small spoon on its side and press into the cookie from the center to the outer edge of the cookie (like spokes of a wheel).
    • Sprinkle with poppy seeds.
    • Bake for 10-15 minutes, until the edges just start to tinge brown. Remove from the pan and place on cooling rack until cool.

    Until next time, happy eating.
    ~Audrey

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    Reader Interactions

    Comments

    1. Tammy

      January 05, 2017 at 8:19 am

      I love that these are gluten free. I'll have to try them sometime!

      Reply
      • Audrey

        January 05, 2017 at 9:32 am

        I know a lot of people are looking for Gluten Free recipes these days.

    2. Ashley @ Forgetful Momma

      January 05, 2017 at 8:22 am

      Yum! I was thinking about baking today, I guess I know what to try making now. 😉

      Reply
      • Audrey

        January 05, 2017 at 9:18 am

        They are a little different, but addicting.

    3. Joanne/Wine Lady Cooks

      January 05, 2017 at 11:08 am

      This is a great recipe. I love that you are making recipes from different cultures - always enjoy new recipes and sharing with the kids.

      Reply
      • Audrey

        January 07, 2017 at 9:40 am

        I always enjoyed trying new cuisines as a kid, I hope my son does too.

    4. CYnthia

      January 05, 2017 at 12:22 pm

      These look really good. I am loving he ingredients in them. Since I am cutting processed foods out of my diet, I am thinking these might be something I could make. Do you think there is a substitute for the powdered sugar? I have never cookies with Rose water. Glad you warned of the amount. Thanks for being a part of the Fill The Cookie Jar group.

      Reply
      • Audrey

        January 07, 2017 at 9:39 am

        I'd be worried about the texture and consistency if you substituted the powdered sugar. I'm not sure what else could be used.

    5. Tina

      January 05, 2017 at 1:35 pm

      What a great recipe. I love seeing recipes from different regions. Thanks for sharing.

      Reply
      • Audrey

        January 07, 2017 at 9:37 am

        So do I, Tina. I think it is fun to explore regional foods.

    6. Cindy @CindysRecipesAndWritings

      January 05, 2017 at 4:36 pm

      I never made cookies with rice flour. I got to try this recipe!

      Reply
      • Audrey

        January 07, 2017 at 9:36 am

        The rice flour gives them an interesting texture.

    7. Kris ~ Big Rigs 'n Lil' Cookies

      January 05, 2017 at 8:21 pm

      I just got Rose Water, and have been looking for a recipe to try it in. This would be perfect!

      Reply
      • Audrey

        January 07, 2017 at 9:35 am

        Wanting to use the rose water I had in the pantry was one of the reasons I chose this cookie.

    8. Heather @ Join Us, Pull up a Chair

      January 06, 2017 at 4:36 am

      Such a unique cookie! I definitely need to expand my horizons and try my hand at making some international foods!

      Reply
    9. Haley Bradley

      January 07, 2017 at 1:37 pm

      A very unique cookie! I have heard of rose water for a facial, but I didn't know you could bake with it.

      Reply
      • Audrey

        January 09, 2017 at 3:50 pm

        It tastes like... roses. I know it sounds odd, but in the right recipe it is wonderful. These were good once I toned it down a little.

    10. Maria Magdalena

      January 08, 2017 at 7:10 pm

      I need recipes that are gluten free. This is perfect!

      Reply
      • Audrey

        January 09, 2017 at 3:48 pm

        I'm happy to help 😉

    11. Leigh

      January 17, 2017 at 10:33 am

      Thank you for linking up at the Healthy Living Link Party!
      Blessings, Leigh

      Reply
    12. Marlys (This and That)

      January 20, 2017 at 8:23 am

      These sound interesting.. I think I would like the cardamom instead of the rose water (harder for me to get).

      Reply
      • Audrey

        January 20, 2017 at 10:02 am

        I think I had the cardamom from a Crazy Ingredient Challenge we did a while back. The Rose Water was hard to find in my area so I just ended up ordering it online.

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