Best 5 Persian Cookies Recipes
Embark on a culinary journey to the heart of Persia with our exquisite collection of traditional Persian cookies. These delightful treats, known as Kookieh, are a symphony of flavors and textures that will tantalize your taste buds and transport you to the vibrant streets of Iran. From the delicate and crumbly Nan-e Nokhodchi to the nutty and aromatic Kookieh-e Berenji, each cookie is a testament to the rich culinary heritage of Persia.
Indulge in the simplicity of Nan-e Nokhodchi, a classic Persian cookie made with chickpea flour, sugar, and cardamom. Its melt-in-your-mouth texture and subtle sweetness make it a timeless favorite. For a more decadent experience, try Kookieh-e Berenji, a delightful almond-studded cookie that is sure to impress your guests. The combination of nutty almonds, fragrant rosewater, and a hint of saffron creates a truly unforgettable treat.
Discover the delightful Kookieh-e Anjeer, a fig-filled cookie that is a perfect blend of sweet and savory. The soft, chewy cookie dough envelops a generous filling of sweet figs, creating a harmonious balance of flavors. For those who love a bit of crunch, Kookieh-e Parvandeh is a must-try. These crispy cookies, adorned with a sprinkle of pistachios, are a delightful accompaniment to your afternoon tea or coffee.
No Persian cookie collection would be complete without the iconic Kookieh-e Badami, a delectable almond macaron that is sure to satisfy your sweet cravings. The combination of ground almonds, sugar, and egg whites creates a light and airy texture that is simply irresistible. And for a unique twist, try Kookieh-e Halva, a delightful cookie that combines the rich flavors of halva with the crunch of pistachios.
Each of these Persian cookies offers a unique taste experience that is sure to leave you craving more. Whether you are a seasoned baker or just starting your culinary adventure, our recipes are designed to guide you through the process of creating these delectable treats with ease. So gather your ingredients, preheat your oven, and let's embark on a journey to the heart of Persian baking!
PERSIAN RICE COOKIES (NAAN BERENJI)
Nice light flavoured naturally-wheat free cookies from Iran. They are similar to ghorabeyeh, an Arabian Gulf shortbread cookie. The addition of eggs in this results in a fluffy, delicate texture. If rice flour is unavailable, grind raw rice or cream of rice to a fine powder in a coffee or spice grinder. This is a really light, fragrant cookie and is especially good with tea or (rice/moo) milk. Modified mainly from http://dessertofthemonthclub.blogspot.com by Kat.
Provided by UmmBinat
Categories Dessert
Time 57m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 8
Steps:
- Mix together the canola oil and white sugar.
- Beat eggs and add along with the rose water to the sugar mixture.
- Add the white rice flour, baking powder and cardamom and blend into a thick dough.
- Refrigerate for at least 20 minutes.
- Preheat the oven to 350F/180°C Line a cookie sheet with baking paper or oil lightly.
- Take a spoonful of dough the size of a walnut, roll into a ball between your palms, flatten slightly, and place on the cookie sheet. Repeat, leaving about an inch between cookies.
- Sprinkle the ground pistachios on top or poppy seeds if using.
- Place cookie sheet in the preheated oven and bake for about 15-22 minutes, or until firm and cracked on top. They should still be quite white but have a slight golden bottom.
- Remove from the oven and allow to cool before removing from the paper, and be careful these cookies crumble very easily.
- Store in an airtight container until serving.
PERSIAN COOKIES
I hosted a Persian dinner, my SIL found this recipe on the internet. Although different than the cookies we are used to, we really like them... reminiscent of a ginger snap for the spices.
Provided by Chef TanyaW
Categories Drop Cookies
Time 20m
Yield 30-40 cookies, 30 serving(s)
Number Of Ingredients 10
Steps:
- Cream wet ingredients. Mix dry ingredients then combine with wet ingredients.
- I like to use 1/2 butter and 1/2 shortening or 1/2 butter and 1/2 coconut oil. Bake at 350 for 10-12 minutes.
PERSIAN RAISIN COOKIES
I love these melting-in-your-mouth cookies! For chewier cookies, refrigerate the dough beforehand and bake it for a shorter period. For crispier ones, bake the dough longer or refrigerate the baked cookies.They'll flatten out during baking so leave enough space between them.
Provided by littlemafia
Categories Drop Cookies
Time 25m
Yield 60 serving(s)
Number Of Ingredients 8
Steps:
- Ccream butter and sugar with mixer on medium speed until fluffy, 1 to 2 minutes. Beat in eggs one at a time.
- Add vanilla, saffron and salt. Beat to blend. On low speed, beat in flour until moistened.
- Stir in raisins.
- Scoop dough by heaping teaspoonfuls.
- Roll 1 to 1-1/4-inch balls. Place balls 3 inches apart on baking sheet lined with parchment.
- Bake one batch at a time in centre of preheated 350F oven until browned at the edges and golden on top, 12 to 14 minutes.
NAN-E NOKHOCHI (PERSIAN CHICKPEA-FLOUR COOKIES)
Steps:
- Beat the butter, sugar and cardamom together until creamy. Beat in the egg yolk (to make a firmer cookie, or omit to keep it more "short"). Mix in the flour and knead until smooth. Traditionally the dough is rolled out and cut with a cookie cutter, or made by hand into little balls. As the dough is quite difficult to handle, I prefer the following alternative: Pack the dough firmly into a greased rectangular container so that it is about 1/2 inch thick. Cut across both ways to make 1/2 cubes. Chill the dough for about 1/2 hour, then carefully remove the cubes. Place the cookies about 1 inch spacing on a baking sheet. Bake for 25 minutes at 300. Allow to cool on the sheet before removing.
PERSIAN WALNUT COOKIES
Make and share this Persian Walnut Cookies recipe from Food.com.
Provided by littlemafia
Categories Dessert
Time 20m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius or Centigrade).
- Beat egg yolks with sugar until very thick and almost white.
- Mix chopped walnuts and lemon rind into yolk mixture.
- Drop teaspoonfuls of batter onto ungreased cookie sheet, leaving 2 inches between them.
- Bake for about 10 minutes or until cookies are dry and firm.Remove from sheet when cool.
Nutrition Facts : Calories 83.9, Fat 7.2, SaturatedFat 0.8, Cholesterol 18.6, Sodium 7.3, Carbohydrate 4, Fiber 0.7, Sugar 2.8, Protein 2.2
Tips:
- Mise en Place: Before starting, measure and prepare all ingredients. This will ensure a smooth and efficient baking process.
- Use Quality Ingredients: The quality of your ingredients will greatly impact the final product. Use fresh butter, eggs, and flour, and opt for high-quality nuts and spices.
- Chill the Dough: Chilling the dough before baking helps prevent spreading and ensures a crispier cookie.
- Bake Evenly: To ensure even baking, rotate the baking sheets halfway through the baking time.
- Cool Completely: Allow the cookies to cool completely before storing or serving. This will help them set and develop their full flavor.
Conclusion:
With their delicate flavors, rich textures, and beautiful presentation, Persian cookies are a delightful treat that is sure to impress. Whether you're baking for a special occasion or simply craving a sweet treat, these recipes offer a delicious and authentic taste of Persian culture. So gather your ingredients, preheat your oven, and embark on a culinary journey to the heart of Persia!
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