Persian Rosewater & Saffron Cookies

Nan-e berenji are delicate Persian rice flour cookies that melt in the mouth, scented with rosewater, cardamom and here saffron, and topped with poppy seeds.

TIME BREAKDOWN
Prep: 1h 20m
Cook: 18 min
Total: 1 hour 38 minutes
Vegetarian
✅
Nuts
❌
Makes
25 cookies
Difficulty
Medium

Ingredients

  • 150g unsalted butter, softened
  • 100g icing sugar, sifted
  • 1 large egg yolk
  • 2 tbsp rosewater
  • ½ tsp saffron threads, ground and steeped in 1 tbsp hot water
  • ½ tsp ground cardamom
  • 250g rice flour
  • 2 tbsp poppy seeds

Method

  1. Beat the butter and icing sugar for 3 minutes until pale and fluffy. Beat in the egg yolk, rosewater, saffron water and cardamom.

  2. Add the rice flour and mix to a soft dough. Cover and chill for 1 hour.

  3. Preheat the oven to 160°C (140°C fan) and line 2 baking trays with baking paper.

  4. Roll the dough into 25 balls, each about 2.5cm, and flatten slightly on the trays, spaced 3cm apart. Press the centre of each with a fork or your thumb and sprinkle with poppy seeds.

  5. Bake for 15-18 minutes until set and pale, with only the barest golden colour at the edges.

  6. Cool completely on the trays, as they are fragile when warm.