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Persian rice cookies

  • 15 minutes
  • 20 minutes
  • Makes 40
Persian rice cookies

Known in Persia (Iran) as 'nan' berinji', these heavenly shortbread-like biscuits are make with rice flour, and are flavoured with cardamom.


  • 250 grams butter, softened
  • ½ cup icing sugar
  • 1 egg
  • 1 tablespoon rosewater
  • 2 cups rice flour
  • 1½ teaspoons baking powder
  • 2 teaspoons ground cardamom
  • Rosewater butter icing
  • 1 quantity butter icing (see recipe on this website)
  • few drops rosewater


  1. Preheat the oven to 180ºC. Lightly grease 1-2 baking trays or line with baking paper.
  2. Beat the butter and icing sugar together until very light and creamy. Add the egg and rosewater and beat well.
  3. Sift the rice flour, baking powder and cardamom together and sprinkle evenly over the top of the creamed mixture. Stir in with a large spoon.
  4. Roll teaspoonfuls of the mixture into balls and place on the prepared trays. Press down with the tines of a fork. Alternatively, the mixture is ideal to use in a biscuit forcer (press).
  5. Bake in the preheated oven for 20 minutes until the cookies have begun to brown very lightly around the edges.
  6. Carefully transfer to a cake rack to cool. Store in an airtight container.
  7. If wished, join two biscuits together with the rosewater butter icing.
  8. Rosewater butter icing
  9. Beat the butter icing with a few drops of rosewater to flavour.

Cooks Tips

Rosewater is made from distilled fragrant rose petals, and as it is very strong in flavour, it should be used with a gentle hand.

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