Persian rice cookie (NUN-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. Nan-e Berenji, or Persian rice cookies with poppy seeds, are one of the most traditional cookies in the Persian culture.
|Rice flour||2 gauge|
|Wheat||Half of gauge|
|Rose water||2 tbsp|
|Sugar powder||Half of gauge|
|Egg||Half of one|
|Grind Cardamom||1 tsp|
|Basil seed||For design|
|Brewed saffron||1/4 a cup|
Step 1: For preparing this delicious cookie, first pour the wheat in a dish and add oil then mix them with stirrer until it be homogeneous.
Step 2: Then add half of rice flour and mix with ingredients then stir with spoon until it come homogeneous and form like a paste. Add grind cardamom then add sugar powder and mix all together.
Step 3: ADD rose water to the ingredients and mix, also add half of an egg to the ingredients and stir all together.
Step 4 : take half of ingredients and put it in a plastic then smooth it with hand.
Step5: Add brewed saffron to another half and mix, then put it in another plastic add smooth with hand.
Step 6 : Put 2 plastics in a refrigerator for 12 hours. If the paste was not soft add 1 or 2 spoon rose water.After 12 hours, take the ingredients out from refrigerator, pour in a dish and mix with hand.