Nokhodchi Pistachio Cookies
Iranian-style chickpea-flour cookies with ghee, cardamom and one pistachio sliver per cookie.
Preparation: 25 min · Cooking: 18 min · Total: 1 hr 50 min · 2 servings
Ingredients
- 200 g Fine commercially roasted chickpea flour
- 100 g Ghee, softened solid not melted (milk)
- 1 tsp Ground cardamom
- Ready-to-eat pistachio slivers (one sliver, not a whole nut) — 20
- 100 g Powdered sugar, sifted
Instructions
Double-sift and weigh
Double-sift 200 g commercially roasted chickpea flour. Measure 100 g softened solid ghee and 100 g powdered sugar. Roasted flour is not assumed ready to eat; do not taste unbaked dough. 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.
Roasted flour is not assumed ready to eat; do not taste unbaked dough.
Cream and season
Cream ghee and powdered sugar until smooth. Mix in 1 tsp ground cardamom; no rosewater, extra salt or unlisted fat is added in this master.
Mix in 1 tsp ground cardamom; no rosewater, extra salt or unlisted fat is added in this master.
Work into a cohesive dough
Add sifted flour gradually and work until a cohesive smooth dough forms, checking from 10 minutes. Do not force exactly 10 minutes if already cohesive; avoid adding unlisted liquid or raw flour to adjust it.
Do not force exactly 10 minutes if already cohesive; avoid adding unlisted liquid or raw flour to adjust it.
Work into a cohesive dough: 600 seconds
Roll and portion consistently
Roll between two parchment sheets to 1 cm thickness. Cut small clover shapes and reroll scraps, distributing into about 20 equal pieces, roughly 20 g according to actual dough mass. An arbitrary cutter does not guarantee exactly 20 pieces.
An arbitrary cutter does not guarantee exactly 20 pieces.
Preheat the conventional oven
Preheat the conventional oven to 150°C and prepare temperature-rated lined trays. Check oven readiness from 5 minutes but wait until it actually reaches 150°C; do not bake by elapsed preheating time alone.
Check oven readiness from 5 minutes but wait until it actually reaches 150°C; do not bake by elapsed preheating time alone.
Preheat the conventional oven: 300 seconds
Garnish with the measured slivers
Place cookies on the lined tray and press one ready-to-eat pistachio SLIVER into each. Base allowance is 20 slivers; half uses 10 and fourfold 80. If actual cookie count varies, divide the measured garnish rather than adding extra whole nuts.
If actual cookie count varies, divide the measured garnish rather than adding extra whole nuts.
Bake fully while keeping tops pale
Bake at 150°C from 15–18 minutes until fully baked and set inside while remaining pale yellow. Check a cooled test piece, never raw dough; continue baking if needed. Fourfold uses 800 g flour, 400 g ghee, 400 g sugar and 4 tsp cardamom across same-size cookies and more trays.
Fourfold uses 800 g flour, 400 g ghee, 400 g sugar and 4 tsp cardamom across same-size cookies and more trays.
Bake fully while keeping tops pale: 900 seconds
Cool undisturbed before packing
Cool undisturbed on the tray from 1 hour until fully cool and firm enough to lift. Pack airtight only after cooling and refrigerate at 4°C or colder for up to 7 days. Ghee is milk-derived; the absence of milk liquid does not make these dairy-free.
Ghee is milk-derived; the absence of milk liquid does not make these dairy-free.
Cool undisturbed before packing: 3600 seconds
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 chickpea-flour cookies with ghee, cardamom and one pistachio sliver per cookie.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.