IRANIAN RICE COOKIES (NAN-E BERENJI)
Two classic Middle Eastern ingredients, rice flour and rose water, come together in these uniquely textured special-occasion cookies. Brown butter adds just the right amount of richness.
Provided by Martha Stewart
Yield Makes about 16
Number Of Ingredients 8
- Preheat the oven to 350 degrees. Line a fine sieve with four layers of cheesecloth and set over a small liquid measuring cup. Melt butter in a small saucepan over medium-high heat until beginning to boil. Reduce heat to medium and simmer until foamy, stirring occasionally, until butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 5 to 7 minutes. Remove saucepan from heat and strain through prepared sieve, leaving solids behind. Set aside to cool slightly.
- In another small saucepan over medium heat, stir together sugar and 2 tablespoons water until sugar has dissolved, then transfer to a large bowl. Let cool slightly, then add rose water and stir to combine.
- Add yolk to sugar mixture and whisk until light and slightly thickened. Continue whisking and slowly drizzle in strained brown butter until thick and fully incorporated. In a medium bowl, combine flours, cardamom, and salt. Add to brown butter mixture and stir until thoroughly incorporated.
- Roll dough into 1 1/2-inch balls and place on a parchment-lined baking sheet, spaced about 1 inch apart. Imprint each ball with the grooved side of a meat mallet, pressing to 1/4 inch thick. Dust mallet with rice flour as needed to prevent sticking. Bake, rotating halfway through, until edges of cookies just turn light golden, about 16 to 18 minutes. Transfer to a wire rack to cool completely.
A staple during Nowruz (Persian New Year) festivities, these delicate cookies are flavored with rosewater and cardamom and have a texture similar to shortbread. Made with rice flour, nan berenji are also gluten-free. Traditionally, one forms balls from the dough, then presses them with a Persian cookie stamp that leaves a curved ridged design on top of the cookie, but you can achieve a similar effect using a spoon. Be sure to let the dough fully rest in the fridge so the flour has time to hydrate and the flavors can meld.
Provided by Food Network Kitchen
Yield about 24 cookies
Number Of Ingredients 7
- Beat the confectioners' sugar and butter in a large bowl with an electric mixer until creamy. Add the yolks and mix until creamy and smooth, about 1 minute. Add the rosewater and cardamom and mix until combined, about 1 minute.
- Add the rice flour and stir using a rubber spatula until you have a soft dough that's still a bit moist, about 3 minutes. If needed, add more rice flour 1 tablespoon at a time. Transfer the dough to a clean bowl, cover tightly with plastic wrap and refrigerate until firm, 4 to 6 hours.
- Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
- Scoop 1/2 tablespoon of the dough and roll it into a ball. Place the ball on the prepared baking sheet and gently press it into a 1/2-inch-thick disc. Repeat with the remaining dough, spacing the discs 2 inches apart. Using the edge of a small spoon, gently make a series of curved indentations on top of each disc, radiating out from the center. Sprinkle with sesame seeds (if using).
- Bake until the edges start to lightly brown, 8 to 10 minutes. Let cool on the baking sheet for 10 minutes, then transfer the cookies to a wire rack. The cookies keep, refrigerated in an airtight container, for up to 4 days.
PERSIAN RICE COOKIES (NAAN BERENJI)
Nice light flavoured naturally-wheat free cookies from Iran. They are similar to ghorabeyeh, an Arabian Gulf shortbread cookie. The addition of eggs in this results in a fluffy, delicate texture. If rice flour is unavailable, grind raw rice or cream of rice to a fine powder in a coffee or spice grinder. This is a really light, fragrant cookie and is especially good with tea or (rice/moo) milk. Modified mainly from http://dessertofthemonthclub.blogspot.com by Kat.
Provided by UmmBinat
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 8
- Mix together the canola oil and white sugar.
- Beat eggs and add along with the rose water to the sugar mixture.
- Add the white rice flour, baking powder and cardamom and blend into a thick dough.
- Refrigerate for at least 20 minutes.
- Preheat the oven to 350F/180°C Line a cookie sheet with baking paper or oil lightly.
- Take a spoonful of dough the size of a walnut, roll into a ball between your palms, flatten slightly, and place on the cookie sheet. Repeat, leaving about an inch between cookies.
- Sprinkle the ground pistachios on top or poppy seeds if using.
- Place cookie sheet in the preheated oven and bake for about 15-22 minutes, or until firm and cracked on top. They should still be quite white but have a slight golden bottom.
- Remove from the oven and allow to cool before removing from the paper, and be careful these cookies crumble very easily.
- Store in an airtight container until serving.
- Mix oil, sugar and egg yolks until well-incorporated.
- Whip egg whites to soft peaks.
- Add rosewater, rice flour and egg whites to sugar and yolk mixture; stir well.
- Cover and place in refrigerator for 24 hours.
- Preheat oven to 300°F.
- Roll or spread dough on a lightly floured surface to 1/4" and cut with a cookie cutter.
- Bake for about 15 minutes until done (the color should not change very much).
- Remove from baking sheet immediately and remove to cooling rack.
Nutrition Facts : Calories 4961, Fat 267, SaturatedFat 37.4, Cholesterol 423, Sodium 140, Carbohydrate 601.4, Fiber 12, Sugar 201.2, Protein 42.3
More about "naan berenji recipes"
NAN-E BERENJI RECIPE | BON APPéTIT
4.5/5 (15)Author Andy BaraghaniServings 50Estimated Reading Time 4 mins
- Whisk baking powder, cardamom, salt, and 2¾ cups (320 g) rice flour in a medium bowl. Process butter and powdered sugar in a food processor until very smooth and creamy. Add egg, egg yolk, and rose water and pulse until smooth. Add about half of dry ingredients; pulse just to combine. Add remaining dry ingredients and pulse until a soft dough forms. It should be moist but firm. Pat into a disk about 1" thick. Wrap in plastic and chill at least 4 hours and up to 1 day.
- Let dough sit at room temperature 20 minutes. Place racks in upper and lower thirds of oven; preheat to 300°.
- Roll out dough on a lightly floured piece of parchment paper to about ¼" thick, dusting with more rice flour as needed to keep from sticking. If using stamp, dip in flour and press into dough, then punch out cookies with lightly floured cutter. Arrange on 2 parchment-lined baking sheets, spacing 1" apart. Sprinkle with toppings as desired.
- Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until set around the edges, 8–10 minutes. Let cool on baking sheets. Do ahead: Cookies can be baked 1 day ahead. Store airtight at room temperature.
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