Persian Rose Water and Saffron Cookies Nan Berenji
 
Prep time
Cook time
Total time
 
Hard to resist Persian cookie, nan berenji is a highly delectable cookie with a very crumbly, sandy, melt in the mouth texture. These cookies are also perfect if you want to start a Ramadan baking tradition with the kids.
Author:
Recipe type: Cookie
Cuisine: Persian
Serves: 4 dozen
Ingredients
  • 1 cups sugar
  • ½ cup water
  • ¼ cup rose water
  • ½ teaspoon lime juice
  • For the batter:
  • ¾ cup clarified butter/ghee
  • 3 egg yolks
  • 4 cups rice flour
  • Saffron (optional)
  • 2 tablespoon poppy seeds
  • ¼ cup pistachio, chopped
Instructions
  1. Clarify the butter by bringing it to a boil over very low heat. Simmer for about 15 minutes, removing foam from the top as it rises. When the liquid is clear and the milk solids have settled to the bottom, decant the liquid in a bowl leaving the solids behind. Set aside.
  2. Prepare the syrup by combining the sugar and water in a pot over medium heat. Bring to a boil. Stir well to dissolve the sugar for about 5 minutes. Reduce heat and simmer for another 7-10 minutes or until the mixture thickens to about a cup. Remove from heat.
  3. Add the rose water and lime juice to syrup. Set aside to cool.
  4. In a mixing bowl whisk the eggs with ghee until smooth and creamy.
  5. Mix the flour. Gradually add in one cup of the sugar syrup and beat well with an electric mixer/hand mixer.
  6. Steep few strands of saffron in 2 tablespoon of water.
  7. Divide the cookie dough into two portions and add the saffron to one and knead well.
  8. Pre-heat the oven to 350 degrees Fahrenheit.
  9. Line two baking sheets with parchment papers.
  10. Roll and cut into desired shape. Sprinkle some poppy seeds on top of each cookie.
  11. Place on the cookie sheet and put it in the middle rack of the oven.
  12. Bake for 12-15 minutes. Remove from the oven and gently place on the cooling racks.
Notes
The cookie dough should be thick enough to hold its shape; if it’s not, add more rice flour in ¼ cup increments until it is firm and shiny.

These cookies crumble very easily.

The color of the cookies do not change much. The bottom gets a golden a little.
Recipe by With A Spin at http://www.withaspin.com/2014/06/28/persian-rose-water-and-saffron-cookies/