Best 2 Iranian Rice Cookies Recipes
Embark on a culinary journey to the heart of Persia with Iranian rice cookies, a delectable treat that has captivated taste buds for centuries. These cookies, known as "berenji" in Farsi, are a delightful symphony of flavors and textures, blending the nutty richness of rice flour with the aromatic warmth of cardamom, saffron, and rosewater. In this article, we present a collection of irresistible Iranian rice cookie recipes that will transport you to the vibrant streets of Tehran and Isfahan. From the classic diamond-shaped berenji to the elegant pistachio-studded variants, each recipe promises a unique taste experience. Whether you're a seasoned baker or a novice in the kitchen, these step-by-step guides will empower you to recreate these delectable cookies in the comfort of your own home. So, gather your ingredients, preheat your oven, and prepare to indulge in the enchanting world of Iranian rice cookies.
Check out the recipes below so you can choose the best recipe for yourself!
IRANIAN RICE COOKIES (NAN-E 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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Line a fine sieve with four layers of cheesecloth and set over a small liquid measuring cup. Melt butter in a small saucepan over medium-high heat until beginning to boil. Reduce heat to medium and simmer until foamy, stirring occasionally, until butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 5 to 7 minutes. Remove saucepan from heat and strain through prepared sieve, leaving solids behind. Set aside to cool slightly.
- In another small saucepan over medium heat, stir together sugar and 2 tablespoons water until sugar has dissolved, then transfer to a large bowl. Let cool slightly, then add rose water and stir to combine.
- Add yolk to sugar mixture and whisk until light and slightly thickened. Continue whisking and slowly drizzle in strained brown butter until thick and fully incorporated. In a medium bowl, combine flours, cardamom, and salt. Add to brown butter mixture and stir until thoroughly incorporated.
- Roll dough into 1 1/2-inch balls and place on a parchment-lined baking sheet, spaced about 1 inch apart. Imprint each ball with the grooved side of a meat mallet, pressing to 1/4 inch thick. Dust mallet with rice flour as needed to prevent sticking. Bake, rotating halfway through, until edges of cookies just turn light golden, about 16 to 18 minutes. Transfer to a wire rack to cool completely.
IRANIAN RICE COOKIES
The textured end of a meat mallet is gently pressed into the dough of these cardamom- and rose water-scented cookies to form a grid pattern.
Provided by the editors of Martha Stewart Living
Categories Cookie Cardamom Persian New Year Soy Free Peanut Free Tree Nut Free Bake Dessert Christmas Christmas Eve
Yield Makes about 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Line a fine-mesh sieve with 4 layers of cheesecloth; set over a small liquid measuring cup. Melt butter in a small saucepan over medium-high heat until beginning to boil. Reduce heat to medium and simmer until foamy, stirring occasionally, until butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 5 to 7 minutes. Remove saucepan from heat and strain butter through prepared sieve, leaving solids behind. Let cool slightly.
- In another small saucepan over medium heat, stir together sugar and 2 tablespoons water until sugar has dissolved; transfer to a large bowl. Let cool slightly. Add rose water and stir to combine.
- Add egg yolk to sugar mixture; whisk until light and slightly thickened. Continue whisking and drizzle in strained brown butter until thick and incorporated. In a medium bowl, whisk together both flours, the cardamom, and salt. Add to brown butter mixture and stir until incorporated.
- Roll or scoop dough into 11/2‑inch balls and place about 1 inch apart on parchment-lined baking sheets. Imprint each ball with the grooved side of a meat mallet, pressing to 1/4 inch thick. Dust mallet with rice flour as needed to prevent sticking. Bake, rotating sheets halfway through, until edges of cookies just turn light golden, 16 to 18 minutes. Transfer cookies to wire racks to cool completely. (Cookies can be stored in an airtight container at room temperature up to 3 days.)
Tips:
- You can use a food processor or a pastry blender to make the dough. If using a food processor, pulse the ingredients until they just come together. If using a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs.
- The dough should be slightly crumbly, but it should hold together when squeezed. If it's too dry, add a little more butter or water. If it's too wet, add a little more flour.
- If you don't have powdered sugar, you can make your own by grinding granulated sugar in a food processor or blender until it's fine.
- The cookies can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
- If you want to make the cookies ahead of time, you can bake them and then freeze them before frosting. When you're ready to serve, thaw the cookies and then frost them.
Conclusion:
The Iranian Rice Cookies are a delicious and easy-to-make treat that are perfect for any occasion. They're made with simple ingredients that you probably already have on hand, and they can be customized to your liking. Whether you like them plain or frosted, these cookies are sure to be a hit with everyone who tries them.
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