Nan Berenji Kermanshah
Iranian-style rice-flour cookies with ghee, rosewater, saffron and poppy seeds; this version contains no eggs.
Preparation: 25 min · Cooking: 15 min · Total: 25 hr 30 min · 2 servings
Ingredients
- 200 g Fine rice flour
- 100 g Ghee, softened solid not melted (milk)
- 30 ml Food-grade rosewater
- 1 tsp Poppy seeds
- 50 g Powdered sugar
- 0.0625 tsp Dry saffron threads
- 15 ml Hot water for saffron infusion
Instructions
Measure the cookie formula
For about 15 cookies use 200 g rice flour, 100 g softened solid ghee, 50 g powdered sugar and 30 ml rosewater. This master contains no egg, yogurt or cardamom. Ghee is milk-derived, not strained yogurt. Use the scaled ingredient list for 1–8 servings; all step quantities describe the 2-serving base. For 1 serving halve every ingredient; for 8 use four times every ingredient. Keep the same food thickness and use more pans or batches, not a deeper vessel. Temperatures and per-batch first-check times do not multiply.
Ghee is milk-derived, not strained yogurt.
Infuse saffron and cool
Infuse 0.0625 tsp (1/16 tsp) threads in 15 ml hot water, then cool. Half needs exactly 1/32 tsp threads in 7.5 ml water; prepare a larger clean measured infusion and take its exact fraction rather than guessing a tiny spoonful. Fourfold uses 0.25 tsp in 60 ml.
Fourfold uses 0.25 tsp in 60 ml.
Make a delicate dough
Cream ghee and powdered sugar until smooth. Stir in rosewater and all cooled saffron infusion. Sift in rice flour gradually and mix gently until a cohesive delicate dough forms; do not taste raw flour or dough.
Sift in rice flour gradually and mix gently until a cohesive delicate dough forms; do not taste raw flour or dough.
Rest the dough refrigerated
Wrap or cover the dough and refrigerate at 4°C or colder for 24 hours. This is the selected formulation rest, not a universal safety treatment. Keep the wrapping out of the oven.
Keep the wrapping out of the oven.
Rest the dough refrigerated: 86400 seconds
Divide consistently and preheat
Let dough soften only enough to shape. Preheat a conventional oven to 160°C. Divide into about 15 equal pieces, roughly 26 g each according to actual batch mass; half yields about 7–8 cookies and fourfold about 60.
Divide into about 15 equal pieces, roughly 26 g each according to actual batch mass; half yields about 7–8 cookies and fourfold about 60.
Shape and distribute the seeds
Shape on a temperature-rated parchment-lined tray and flatten to about 8–10 mm. Stamp gently and distribute the measured 1 tsp poppy seeds across the pieces; do not add extra flour.
Stamp gently and distribute the measured 1 tsp poppy seeds across the pieces; do not add extra flour.
Bake until fully set inside
Bake at 160°C from 15 minutes until bases and interiors are fully baked and set while tops stay pale. Check a cooled test piece, not raw dough; extend baking if needed. Same-size cookies across more trays retain thickness.
Same-size cookies across more trays retain thickness.
Bake until fully set inside: 900 seconds
Cool completely before handling
Let cookies cool completely on the tray before lifting; they are fragile while warm. Pack airtight after cooling and refrigerate at 4°C or colder for up to 7 days. The rice-flour ingredient alone is not gluten-free certification; ghee carries a milk-allergen consideration.
The rice-flour ingredient alone is not gluten-free certification; ghee carries a milk-allergen consideration.
Tips
- Use the scaled ingredient list for 1–8 servings; all step quantities describe the 2-serving base. For 1 serving halve every ingredient; for 8 use four times every ingredient. Keep the same food thickness and use more pans or batches, not a deeper vessel. Temperatures and per-batch first-check times do not multiply.
Common mistakes
- Use clean utensils and separate raw ingredients from ready-to-eat food. Refrigerate perishables at 4°C or colder; discard after more than 2 hours at room temperature, or 1 hour above 32°C.
Substitutions
- Keep the specified ingredients, preparation states and measured quantities; no unmeasured substitution is approved for this master.
Storage
Cover and refrigerate at 4°C or colder; use within 7 days, never beyond ingredient use-by limits. These are selected household limits, not validated shelf life. Cool cooked food promptly in shallow portions and refrigerate within 2 hours, or 1 hour above 32°C.
Reheating
Serve baked cookies without reheating. Never taste unbaked dough.
About this recipe
Iranian-style rice-flour cookies with ghee, rosewater, saffron and poppy seeds; this version contains no eggs.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.