Vegan Nan-e-Berenji (Persian Rice Cookies)
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.
- Total Time1 hour 33 minutes
- Yield18-24 cookies 1x
- DietVegan
Ingredients
Scale
- 110 g shortening (room temperature)
- 90 g powdered sugar
- 1 “whole egg” and 1 “egg yolk: (prepared using 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