Best 5 Persian Cookies Recipes
Embark on a delightful culinary journey to discover the secrets of crafting delectable Persian cookies, a testament to the rich cultural heritage and artistry of Iranian cuisine. Immerse yourself in the vibrant flavors and aromas of these sweet treats, often adorned with intricate designs and a symphony of spices. With a history steeped in tradition and symbolism, Persian cookies hold a special place in Persian celebrations, gracing tables during joyous occasions and marking significant milestones. Let us unlock the secrets to creating these heavenly delights in your kitchen, transporting you to the heart of Persia with every bite of these scrumptious confections.
Here are our top 5 tried and tested recipes!
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 you start baking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid any mishaps.
- Use Fresh Ingredients: The quality of your ingredients will have a big impact on the final product. Whenever possible, use fresh, high-quality ingredients for the best results.
- Follow the Recipe Carefully: Persian cookies are often delicate and require precise measurements. Be sure to follow the recipe carefully and avoid making any substitutions unless you are experienced in baking.
- Chill the Dough: Chilling the dough before baking helps to firm it up and prevent it from spreading too much. This will result in a more evenly baked cookie.
- Bake the Cookies at the Right Temperature: The temperature of your oven will also affect the outcome of your cookies. Be sure to preheat your oven to the correct temperature before baking and avoid opening the door during baking.
- Let the Cookies Cool Completely: Once the cookies are baked, let them cool completely on a wire rack before storing or serving. This will help them to firm up and develop their full flavor.
Conclusion:
Persian cookies are a delicious and versatile treat that can be enjoyed by people of all ages. With their unique flavors and textures, they are sure to impress your friends and family. Whether you are a seasoned baker or a beginner, I encourage you to try your hand at making these delightful cookies. With careful attention to detail and a little practice, you can create beautiful and delicious Persian cookies that will be the star of any gathering.
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