Persian Rice Cookies (Naan e Berenji)

"“Naan Berenji” or Persian Rice Cookies are so delicious & crumbly. These beauties are made with rice flour and are one of the many delicious cookies that are baked for the Persian New Year! (Nowruz) They are also very enjoyable to make! The dough is soft and fragrant & designing them is so fun as there are no rules, you can get as creative as you want! They are so easy to bake and so irresistible that probably won't last long! You can enjoy them with a cup of tea in the afternoon."
-- @bakingistherapy

Recipe Intro From bakingistherapy

these GF persian cookies deliver in the creative decor department with an embossed design and a touch of saffron. so elegant.
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  • Recipe Card

Recipe Card


  • 1/2 cup sifted powdered sugar
  • 1/2 cup butter, at room temperature
  • 1 teaspoon ground cardamom
  • 1 1/4 cup sifted rice flour
  • 1/4 cup sifted cornstarch
  • 1/4 cup rose water, mixed with cold water (add 2-3 tablespoons of rose water into the measuring cup and pour enough water until you reach the ¼ c mark)
  • 1 egg, just the yolk
  • poppy seeds, for decoration
  • Saffron, brewed for decoration


  • Step 1

    Beat butter and powdered sugar for 3 mins

  • Step 2

    Add egg yolk and mix 1 minute

  • Step 3

    Add rice flour, cornstarch and cardamom. Mix until combined

  • Step 4

    Add the water and rose water and mix until it forms a soft dough

  • Step 5

    Refrigerate the dough overnight

  • Step 6

    Preheat the oven to 300F

  • Step 7

    Warm up a small piece of dough in your hands & roll it into a ball. Flatten the cookie slightly & design the top with a cookie stamp or a round shaped cookie cutter

  • Step 8

    Sprinkle some poppy seeds on top

  • Step 9

    Using a pastry brush decorate them with brewed saffron (optional)

  • Step 10

    Bake for 15-20 mins (Bake 1 cookie first and time it to see how long it takes. Because every oven is a bit different.)

  • Step 11

    Let them cool completely before serving

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