If you’re looking for a delicate and authentic Persian dessert, these vegan Persian rice cookies, also known as Nan-e Berenji, are a must-try. Nan-e Berenji are from western Iran, especially popular in the city of Kermanshah.
These cookies are known for their soft crumb, floral aroma, and beautiful design. Made with rice flour, cardamom, rose water, these Iranian cookies are naturally gluten-free, light, and melt-in-your-mouth delicious. Traditional recipes often use ghee and eggs, but this vegan version recreates the same buttery texture using plant-based ingredients.
Perfect for Nowruz celebrations, tea time, or holiday baking, this easy vegan Nan-e Berenji recipe keeps all the classic flavors while being completely dairy-free and egg-free.
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Why You’ll Love Nan-e-Berenji
- Dairy-free, egg-free, and gluten-free
- Soft, delicate texture
- Flavored with rose water and cardamom
- Perfect with Persian tea or coffee
- Great for holidays and special occasions
Ingredients/Equipment Notes
To make this delicious recipe, you will need the following ingredients (full measurements are in the recipe card below):
- Shortening (room temperature)
- Powdered sugar
- 1 “whole egg” and 1 “egg yolk: (prepared Bob’s Red Mill egg replacer)
- Rice flour
- Cardamom
- Rosewater
- Poppy seeds for garnish
You will also need the following equipment:
How to Make the Best Nan-e-Berenji
- Using a mixer, cream the shortening and powdered sugar until light, smooth, and slightly fluffy.
- Prepare the egg replacer according to the Bob’s Red Mill Egg Replacer package directions.
- Add the “whole egg” and “yolk” to the mixture and mix well until fully combined.
- Stir in the cardamom and rose water.
- Gradually add the rice flour and mix until a soft, smooth dough forms. You will need to use your hands to bring it together.
- The dough should be pliable but not sticky.
- Let the dough rest at room temperature for 1–2 hours (if you have the time; it helps the flavors blend)
- Preheat oven to 350°F (175°C)
- Make small balls from the dough and use a cookie press to decorate and design
- Sprinkle with poppy seeds
- Bake for ~13 minutes
How to Serve Nan-e-Berenji
This Nan-e-Berenji is delicious served with a cup of Persian tea (chaie). Include this as part of any Persian tea party. See further vegan desserts listed below:
- Cardamom Rosewater Rice Cookies
- Cake Yazdi
- Shirini-e-Papioni
- Zabaan
- Persian Love Cake
- Nan-e-Nokhodchi
Recipe Tips
– Don’t overbake — Nan-e Berenji should stay pale and soft.
– Store the cookies in an airtight container at room temperature for up to 1 week.
Did you make this recipe? Take a picture and tag us on Instagram @plant_basedpersian or share it on Pinterest!
Vegan Nan-e-Berenji (Persian Rice Cookies)
- Total Time: 1 hour 33 minutes
- Yield: 18–24 cookies 1x
- Diet: Vegan
Description
If you’re looking for a delicate and authentic Persian dessert, these vegan Persian rice cookies, also known as Nan-e Berenji, are a must-try. Made with rice flour, cardamom, and rose water, these traditional Iranian cookies are naturally gluten-free, light, and melt-in-your-mouth delicious.
Ingredients
- 110 g shortening (room temperature)
- 90 g powdered sugar
- 1 “whole egg” and 1 “egg yolk: (prepared Bob’s Red Mill egg replacer)
- 300 g rice flour
- 1/2 tsp ground cardamom
- 45 g rose water
- poppy seeds for garnish
Instructions
- Using a mixer, cream the shortening and powdered sugar until light, smooth, and slightly fluffy.
- Prepare the egg replacer according to the Bob’s Red Mill Egg Replacer package directions.
- Add the “whole egg” and “yolk” to the mixture and mix well until fully combined.
- Stir in the cardamom and rose water.
- Gradually add the rice flour and mix until a soft, smooth dough forms. You will need to use your hands to bring it together.
- The dough should be pliable but not sticky.
- Let the dough rest at room temperature for 1–2 hours (if you have the time; it helps the flavors blend)
- Preheat oven to 350°F (175°C)
- Make small balls from the dough and use a cookie press to decorate and design
- Sprinkle with poppy seeds
- Bake for ~13 minutes
- Prep Time: 80 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Cuisine: Iranian/Persian